Curried Chicken-Coconut Soup

• 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

1. Combine first 6 ingredients in 6- to 8-quart pressure cooker.
2. Remove skin from chicken; add chicken to cooker.
3. Lock lid in place.
4. Bring to high pressure over high heat.
5. Cook 8 minutes, adjusting heat as necessary to maintain high pressure.
6. Remove from heat.
7. Let pressure come down naturally 8 minutes.
8. Quick-release any remaining pressure.
9. Slowly release lid, standing back and allowing steam to escape.
10. Transfer chicken to work surface; cool briefly.
11. Remove bones.
12. Cut chicken into 1/2-inch cubes.
13. Return chicken to soup; add spinach.
14. Simmer until spinach wilts, about 1 minute.
15. Add lime juice.
16. Season soup to taste with salt and pepper.
17. Ladle soup into bowls; sprinkle with cilantro.
18. Serve, passing lime wedges separately.
19. *Available at Asian markets and in the produce section of some supermarkets.

lowsalt, unsweetened coconut milk, green onions, curry powder, fresh lemongrass, fresh ginger, chicken, baby spinach leaves, lime juice, fresh cilantro, wedges, cooker

Taken from www.epicurious.com/recipes/food/views/curried-chicken-coconut-soup-108607 (may not work)