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CURRIED CHICKEN-COCONUT SOUP

Interesting sounding soup from the pages of the magazine Bon App�tit!

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

Special equipment: pressure cooker

Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come 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. Cut 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.

  • Available at Asian markets and in the produce section of some

supermarkets.

Makes 6 first-course or 4 main-course servings. Bon App�tit October 2003


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