Curried Mushroom Hot Pot

Anita Chen 2

"This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!"


37 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1331 mg
  • 53%

Based on a 2,000 calorie diet

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  1. Prepare a saucepan with cooking spray and place it over high heat. Place the onion in the saucepan; cook and stir for 2 minutes. Sprinkle the curry powder over the onion; stir to coat evenly. Add the chicken broth, lemon, ginger, sugar, and salt to the onions. Reduce heat to medium; cook and stir for 2 to 3 minutes. Stir in the mushrooms and cook another 3 minutes. Mix in the coconut milk and lemon juice; stir and remove from heat.
  2. Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.
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Your rating



  1. 7 Ratings


I made this exactly as the recipe said and it came out great. We all enjoyed it. I'll bet it would be divine on rice as well, using only about a cup of broth.

This recipe is a good "starting point" - I made this but cooked the onion & mushrooms together for a few minutes with some butter before adding chicken stock. I also used twice as much curry po...

great flavor. next time I'll make it a little thicker or maybe add more than mushrooms as the substance. but really enjoyed it, still!

I loved it, but hubby thought it was too lemony! I will make again using a little less lemon!

Love this recipe! One of my favorites! A few minor changes: i used 2 pounds of whole baby bellas, (makes the soup more filling) and added them with the onion and curry. I used fresh basil instea...

This is way too sour. Use less lemons & add cayenne pepper if you're going to try this.