Coconut Chicken Curry Soup Recipe

Coconut Chicken Curry Soup Ingredient:

Coconut Chicken Curry Soup Recipe

• 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

How to make Coconut Chicken Curry Soup:

• 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.

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