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m (Robot: Changing Category:Chicken broth Recipes)
 
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== Description ==
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Interesting sounding soup from the pages of the magazine Bon Appétit!
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* Contributed by [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
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* Source: ''Bon Appétit'', October 2003
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* Makes 6 First-Course or 4 Main-Course Servings.
   
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== Ingredients ==
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* 3 cups low-salt [[chicken broth]]
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* 1 x 13.5-ounce can unsweetened [[coconut milk]]
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* ¾ cup chopped [[green onions]]
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* 2½ tablespoons [[curry powder]]
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* 1½ tablespoons minced fresh [[lemongrass]] <ref>Available at Asian markets and in the produce section of some supermarkets.</ref> (from about 4 stalks)
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* 1 tablespoon minced peeled fresh [[ginger]]
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* 4 large [[chicken]] thighs with bones (about 1½ pounds)
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* 1 x 6-ounce package baby [[spinach]] leaves
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* 3 tablespoons fresh [[lime juice]]
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* ¼ cup chopped fresh [[cilantro]]
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* [[lime]] wedges
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* special equipment: pressure cooker
   
Curried [[Chicken]]-[[coconut]] Soup
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== Directions ==
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# Combine first 6 ingredients in 6- to 8-quart pressure cooker.
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# Remove skin from [[chicken]]; add [[chicken]] to cooker.
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# Lock lid in place.
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# Bring to high pressure over high heat.
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# Cook 8 minutes, adjusting heat as necessary to maintain high pressure.
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# Remove from heat.
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# Let pressure come down naturally 8 minutes.
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# Quick-release any remaining pressure.
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# Slowly release lid, standing back and allowing steam to escape.
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# Transfer [[chicken]] to work surface; cool briefly.
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# Remove bones.
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# Cut chicken into ½-inch cubes.
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# Return [[chicken]] to soup; add [[spinach]].
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# Simmer until [[spinach]] wilts, about 1 minute.
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# Add [[lime juice]].
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# Season soup to taste with [[salt]] and [[pepper]].
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# Ladle soup into bowls; sprinkle with [[cilantro]].
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# Serve, passing [[lime]] wedges separately.
   
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== Notes ==
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<references/>
   
Interesting Sounding Soup From The Pages of The Magazine Bon App?tit!
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[[Category:Chicken stock and broth Recipes]]
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[[Category:Chicken soup Recipes]]
*3 Cups Low-[[salt]] [[chicken broth]]
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[[Category:Cilantro Recipes]]
*1 13.5-Ounce Can Unsweetened [[coconut milk]]
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[[Category:Coconut milk Recipes]]
*3/4 Cup Chopped Green [[onions]]
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[[Category:Curry Recipes]]
*2 1/2 Tablespoons [[curry]] Powder
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[[Category:Ginger Recipes]]
*1 1/2 Tablespoons Minced Fresh [[lemongrass]]* (from About 4 Stalks)
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[[Category:Green onion Recipes]]
*1 Tablespoon Minced Peeled [[fresh ginger]]
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[[Category:Lemongrass Recipes]]
*4 Large [[Chicken]] Thighs With Bones (about 1 1/2 Pounds)
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[[Category:Lime juice Recipes]]
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[[Category:Pressure cooker Recipes]]
*1 6-Ounce Package Baby [[spinach]] Leaves
 
*3 Tablespoons [[fresh lime juice]]
 
*1/4 Cup Chopped Fresh [[cilantro]]
 
 
[[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 :==
 
* [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
 
[[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]]
 

Latest revision as of 00:39, February 5, 2011

Description Edit

Interesting sounding soup from the pages of the magazine Bon Appétit!

Ingredients Edit

Directions Edit

  1. Combine first 6 ingredients in 6- to 8-quart pressure cooker.
  2. Remove skin from chicken; add chicken to cooker.
  3. Lock lid in place.
  4. Bring to high pressure over high heat.
  5. Cook 8 minutes, adjusting heat as necessary to maintain high pressure.
  6. Remove from heat.
  7. Let pressure come down naturally 8 minutes.
  8. Quick-release any remaining pressure.
  9. Slowly release lid, standing back and allowing steam to escape.
  10. Transfer chicken to work surface; cool briefly.
  11. Remove bones.
  12. Cut chicken into ½-inch cubes.
  13. Return chicken to soup; add spinach.
  14. Simmer until spinach wilts, about 1 minute.
  15. Add lime juice.
  16. Season soup to taste with salt and pepper.
  17. Ladle soup into bowls; sprinkle with cilantro.
  18. Serve, passing lime wedges separately.

Notes Edit

  1. Available at Asian markets and in the produce section of some supermarkets.
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