CURRIED MUSHROOM HOT POT

Curried Mushroom Hot Pot image

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

Provided by Anita Chen

Categories World Cuisine Recipes Asian Indian

Time 37m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 16.4 g, Cholesterol 5.6 mg, Fat 22.1 g, Fiber 5.7 g, Protein 6.1 g, SaturatedFat 18.3 g, Sodium 1331.1 mg, Sugar 5.7 g