Curried Mushroom Hot Pot

Anita Chen

"This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

37 m servings 264 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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.

Other stories that may interest you