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CURRIED CHICKEN-COCONUT SOUP
 
   
Interesting sounding soup from the pages of the magazine Bon App�tit!
 
   
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Curried [[Chicken]]-[[coconut]] Soup
3 cups low-salt chicken broth
 
1 13.5-ounce can unsweetened coconut milk
 
3/4 cup chopped green onions
 
2 1/2 tablespoons curry powder
 
1 1/2 tablespoons minced fresh lemongrass* (from about 4 stalks)
 
1 tablespoon minced peeled fresh ginger
 
4 large chicken thighs with bones (about 1 1/2 pounds)
 
   
1 6-ounce package baby spinach leaves
 
3 tablespoons fresh lime juice
 
1/4 cup chopped fresh cilantro
 
Lime wedges
 
   
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Interesting Sounding Soup From The Pages of The Magazine Bon App?tit!
Special equipment: pressure cooker
 
   
 
*3 Cups Low-[[salt]] [[chicken broth]]
Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove
 
 
*1 13.5-Ounce Can Unsweetened [[coconut milk]]
skin from chicken; add chicken to cooker. Lock lid in place. Bring to
 
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*3/4 Cup Chopped Green [[onions]]
high pressure over high heat. Cook 8 minutes, adjusting heat as
 
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*2 1/2 Tablespoons [[curry]] Powder
necessary to maintain high pressure. Remove from heat. Let pressure
 
 
*1 1/2 Tablespoons Minced Fresh [[lemongrass]]* (from About 4 Stalks)
come down naturally 8 minutes. Quick-release any remaining pressure.
 
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*1 Tablespoon Minced Peeled [[fresh ginger]]
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*4 Large [[Chicken]] Thighs With Bones (about 1 1/2 Pounds)
   
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*1 6-Ounce Package Baby [[spinach]] Leaves
Slowly release lid, standing back and allowing steam to escape.
 
 
*3 Tablespoons [[fresh lime juice]]
Transfer chicken to work surface; cool briefly. Remove bones. Cut
 
 
*1/4 Cup Chopped Fresh [[cilantro]]
chicken into 1/2-inch cubes. Return chicken to soup; add spinach.
 
Simmer until spinach wilts, about 1 minute. Add lime juice. Season
 
soup to taste with salt and pepper. Ladle soup into bowls; sprinkle
 
with cilantro. Serve, passing lime wedges separately.
 
   
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[[lime]] Wedges
*Available at Asian markets and in the produce section of some
 
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supermarkets.
 
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Special Equipment: Pressure Cooker
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Combine First 6 Ingredients in 6- to 8-Quart Pressure Cooker. RemoveSkin From [[Chicken]]; Add [[Chicken]] to Cooker. Lock Lid in Place. Bring ToHigh Pressure Over High Heat. Cook 8 Minutes, Adjusting Heat AsNecessary to Maintain High Pressure. Remove From Heat. Let PressureCome Down Naturally 8 Minutes. Quick-Release Any Remaining Pressure.
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Slowly Release Lid, Standing Back And Allowing Steam to Escape.Transfer [[Chicken]] to Work Surface; Cool Briefly. Remove Bones. CutChicken Into 1/2-Inch Cubes. Return [[Chicken]] to Soup; Add [[spinach]].Simmer Until [[spinach]] Wilts, About 1 Minute. Add [[lime juice]]. SeasonSoup to Taste With [[salt]] And [[pepper]]. Ladle Soup Into Bowls; SprinkleWith [[cilantro]]. Serve, Passing [[lime]] Wedges Separately.
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*available at Asian Markets And in The Produce Section of SomeSupermarkets.
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Makes 6 First-Course or 4 Main-Course Servings.
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Bon App?tit
   
Makes 6 first-course or 4 main-course servings.
 
Bon App�tit
 
 
October 2003
 
October 2003
   
   
==Contributed by :==
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==contributed by :==
* [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group]
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* [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
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[[category:pressurecookerrecipes]] [[Category:Lime juice Recipes]] [[Category:Ginger Recipes]] [[Category:Coconut milk Recipes]] [[Category:Chicken broth Recipes]] [[Category:Onion Recipes]] [[Category:Spinach Recipes]] [[Category:Lime Recipes]] [[Category:Coconut Recipes]] [[Category:Chicken Recipes]] [[Category:Cilantro Recipes]] [[Category:Lemongrass Recipes]] [[Category:Curry Recipes]] [[Category:Pepper Recipes]] [[Category:Salt Recipes]]
[[Category:PressureCookerRecipes]]
 

Revision as of 07:51, 28 February 2007


Curried Chicken-coconut Soup


Interesting Sounding Soup From The Pages of The Magazine Bon App?tit!

lime Wedges


Special Equipment: Pressure Cooker


Combine First 6 Ingredients in 6- to 8-Quart Pressure Cooker. RemoveSkin From Chicken; Add Chicken to Cooker. Lock Lid in Place. Bring ToHigh Pressure Over High Heat. Cook 8 Minutes, Adjusting Heat AsNecessary to Maintain High Pressure. Remove From Heat. Let PressureCome Down Naturally 8 Minutes. Quick-Release Any Remaining Pressure.


Slowly Release Lid, Standing Back And Allowing Steam to Escape.Transfer Chicken to Work Surface; Cool Briefly. Remove Bones. CutChicken Into 1/2-Inch Cubes. Return Chicken to Soup; Add spinach.Simmer Until spinach Wilts, About 1 Minute. Add lime juice. SeasonSoup to Taste With salt And pepper. Ladle Soup Into Bowls; SprinkleWith cilantro. Serve, Passing lime Wedges Separately.

  • available at Asian Markets And in The Produce Section of SomeSupermarkets.


Makes 6 First-Course or 4 Main-Course Servings.

Bon App?tit

October 2003


contributed by :

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