Curried Chicken-Coconut Soup

Ingredients

• 1 tablespoon ginger fresh minced peeled
• 13.5 ounce coconut milk unsweetened canned
• 6 ounce baby spinach 
• 3 tablespoons juice of lime fresh
• 2.5 tablespoons curry powder 
• 1.5 tablespoons lemon grass fresh minced (from 4 stalks)
• 0.3 cup cilantro leaves fresh chopped
• 3 cups chicken broth 
• 0.8 cup spring onion chopped
• 4 large strips. with bones ( 1 1/2 pounds)
• 6 servings lime wedges 
• 64 servings frangelico 

Equipment

• bowl
• ladle
• pressure cooker

Directions

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