Curried Chicken-Coconut Soup Recipe

Name: Curried Chicken-Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Curried Chicken-Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken-Coconut Soup

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