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Curried Mushroom Hot Pot

By: NewChef

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

Rate/Review | Read Reviews (5)

What to Drink?
	Chardonnay
	Beer

Prep Time:
20 Min

Cook Time:
12 Min

Ready In:
37 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 onion, diced
2 1/2 tablespoons curry powder
1 (32 fluid ounce) container chicken broth
1/2 lemon, sliced
1 1/4-inch-thick slices fresh ginger, peeled
1 1/2 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

Directions

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.