Curried Mushroom Hot Pot Recipe - Allrecipes.com
  • READY IN 37 mins

Curried Mushroom Hot Pot

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 12 mins
  • READY IN 37 mins
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Reviews More Reviews

Feb 24, 2008

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.

 
Mar 03, 2008

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 and added in some pre-cooked coconut/ginger rice.

 

6 Ratings

Jun 24, 2008

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!

 
Sep 18, 2011

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 instead of lime leaves added them right before the the chicken broth. Great over brown or jasmine rice.

 
Aug 31, 2009

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

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 1525 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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