Curried Mushroom Hot Pot recipe

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Ingredients

½ onion, diced
2 ½ tablespoons curry powder
1 (32 fluid ounce) container chicken broth
½ lemon, sliced
1 1/4-inch-thick slices fresh ginger, peeled
1 ½ teaspoons white sugar
salt to taste
1 pound assorted mushrooms
1 (13.5 ounce) can coconut milk
1 tablespoon fresh lemon juice
salt to taste
8 kaffir lime leaves

Nutrition Info

263.5 calories
carbohydrate: 16.4 g
cholesterol: 5.6 mg
fat: 22.1 g
fiber: 5.7 g
protein: 6.1 g
saturatedFat: 18.3 g
servingSize: -
sodium: 1331.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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