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 Available at Asian markets and in the produce section of some supermarkets. (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 ==
# 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.
== Notes ==
Category:Chicken stock and broth Recipes
Category:Chicken soup Recipes
Category:Cilantro Recipes
Category:Coconut milk Recipes
Category:Curry Recipes
Category:Ginger Recipes
Category:Green onion Recipes
Category:Lemongrass Recipes
Category:Lime juice Recipes
Category:Pressure cooker Recipes