Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups low-salt chicken broth
- 1 x 13.5-ounce can unsweetened coconut milk
- ¾ cup chopped green onions
- 2½ tablespoons curry powder
- 1½ tablespoons minced fresh lemongrass (from about 4 stalks)
- 1 tablespoon minced peeled fresh ginger
- 4 large chicken thighs with bones (about 1½ pounds)
- 1 x 6-ounce package baby spinach leaves
- 3 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- lime wedges
- special equipment: pressure cooker
Directions
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 ½-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.