Recipe by Anita Chen
"This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!"
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2 1/2 tablespoons
1 (32 fluid ounce) container
1/4-inch-thick slices fresh ginger, peeled
1 1/2 teaspoons
salt to taste
1 (13.5 ounce) can
fresh lemon juice
kaffir lime leaves
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 powder and added in some pre-cooked coconut/ginger rice.
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 instead of lime leaves added them right before the the chicken broth. Great over brown or jasmine rice.
This is way too sour. Use less lemons & add cayenne pepper if you're going to try this.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Mushroom Hot Pot
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 264
** Calories from Fat: 199
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