Curried Mushroom Hot Pot

Name: Curried Mushroom Hot Pot recipe
Prep time: 20 min
Cook time: 12 min
Yield: 4 servings
Cuisine: Global
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

by Loan Hubert 1 year ago

3.7 (6)

12 minutes

263.5 kcal

16.4 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 4 servings

calories: 263.5 kcal

carbohydrates: 16.4 g

protein: 6.1 g

saturated fat: 18.3 g

cholesterol: 5.6 mg

sodium: 1331.1 mg

fiber: 5.7 g

sugar: 5.7 g