Curried Chicken-Coconut Soup

Description

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

• Contributed by Pressurecookerrecipes Y-Group
• Source: Bon Appétit, October 2003
• Makes 6 First-Course or 4 Main-Course Servings.

Ingredients

• 3 cups low-salt chicken broth
• 1 x 13.5-ounce can unsweetened coconut milk
• ¾ cup chopped green onions
• 2½ tablespoons curry powder
• 1½ tablespoons minced fresh lemongrass (from about 4 stalks)
• 1 tablespoon minced peeled fresh ginger
• 4 large chicken thighs with bones (about 1½ pounds)
• 1 x 6-ounce package baby spinach leaves
• 3 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro
• lime wedges
• special equipment: pressure cooker

Directions

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.