Curried Mushroom Hot Pot5 Reviews
- Prep: 20 min
- Cook: 12 min
- Ready In: 37 min
“This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!” - by NewChef
Original recipe yields 4 servings
- 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.
- Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.
Amount Per Serving (4 total)
- 264 cal
- 22.1 g
- 16.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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...." See more"
"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 powder a..." See morend added in some pre-cooked coconut/ginger rice. "
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