Ingredients
3
cups low-salt chicken broth
1
13.5-ounce can unsweetened coconut milk
3/4
cup chopped green onions
1
1/2 tbsp minced fresh lemongrass* (from about 4 stalks)
1
tbsp minced peeled fresh ginger
4
large chicken thighs with bones (about 1 1/2 pounds)
1
6-ounce package baby spinach leaves
1/4
cup chopped fresh cilantro
Special equipment: pressure cooker
Directions
1.
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.
2.
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.
3.
*Available at Asian markets and in the produce section of some supermarkets.
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