Ingredients
- 3 cups low-salt chicken broth
- 1 13.5-ounce can unsweetend coconut milk
- 3/4 cup chopped green onions
- 2 1/2 tablespoons curry powder
- 1 1/2 tablespoons minced fresh lemongrass* (from about four 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
Description
A Pressure Cooker Makes This Thai-inspired Soup A Snap.
Bon Appetit Magazine
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