- 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
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.
COMMENTS: we added extra veggies (carrots, galangal, peas (first), baby corn and mushrooms (after 10 min. or so), red peppers (at the end with fresh basil and lime leaves). Used two cans of coconut milk, a bit of fish sauce adds a great flavor. We just threw the chicken, raw, directly into the pot with the vege broth, coconut milk, and lemongrass and it cooked perfectly...no pressure cooker, just a pot with lid. Added a few green chiles, too. Also, not too much lime juice...perhaps just wedges to serve at the table. Huge success and better the next day!
This soup is wonderful but I did make some changes. Used 4 cups of the broth (each small can contains 2 cups) Then upped the coconut milk by half a can. Added Fish Sauce, Green Curry Paste,Brown Sugar, Red Bell Pepper, Sliced Crimini Mushrooms, Sugar Snap Peas and Minced Garlic. I prepared it on the stove top as I do not own a pressure cooker. Put in the first 6 ingredients plus the curry paste and garlic and simmered for 45 min. then added the rest of the ingredients to taste. BIG TIP: Sliced the lemongrass down the center, cut it into thirds, and then added it.It is a pain to pick it out before serving but not nearly as awful as trying to chew it up while your enjoying this fabulous soup. Next time I will wrap it in a piece of cheese cloth. I also used Basil instead of Cilantro as that is what I had on hand. The Green Curry Paste is very hot so start with a half tablespoon then add to desired heat. We really love this soup on a cold winter night. The lime juice seemed to be heavy handed.Added 2 T. and passed lime wedges at the table. ENJOY !!!
I don't own a pressure cooker, so I made it in the crock pot and let it simmer for several hours. It was absolutely delicious. We had leftovers that I boiled down a bit and served over rice. My husband preferred it that way, although I preferred it as a soup.
This recipe was good. I used one entire breast (about 1 1/2 lbs) cut into eighths and the powdered lemongrass and yellow curry powder that I make from an Indian cookbook recipe. My husband suggested adding fresh onion shreds as garnish along with the cilantro and that was good. Next time I will try it with the red Thai curry paste.
Yield: 4 main-course servings