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

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Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
5 mins
total:
37 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Drop the lemon leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.

Nutrition Facts

264 calories; protein 6.1g 12% DV; carbohydrates 16.4g 5% DV; fat 22.1g 34% DV; cholesterol 5.6mg 2% DV; sodium 1331.1mg 53% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2008
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
03/03/2008
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. Read More
(4)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/24/2008
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. Read More
(5)
Rating: 3 stars
03/03/2008
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. Read More
(4)
Rating: 4 stars
06/25/2008
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! Read More
(1)
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Rating: 2 stars
08/31/2009
This is way too sour. Use less lemons & add cayenne pepper if you're going to try this. Read More
Rating: 4 stars
01/07/2015
I loved it but hubby thought it was too lemony! I will make again using a little less lemon! Read More
Rating: 4 stars
09/18/2011
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. Read More
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