Curried Mushroom Hot Pot


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

Prep Time:
20 mins
Cook Time:
12 mins
Additional Time:
5 mins
Total Time:
37 mins
4 servings


  • 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 makrut lime leaves


  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 lime leaves into the soup; allow to sit for 5 minutes. Remove leaves before serving.

Nutrition Facts (per serving)

264 Calories
22g Fat
16g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 264
% Daily Value *
Total Fat 22g 28%
Saturated Fat 18g 92%
Cholesterol 6mg 2%
Sodium 1331mg 58%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 6g
Vitamin C 18mg 92%
Calcium 54mg 4%
Iron 6mg 34%
Potassium 684mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.