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.
- 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
- 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 ½-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.