Curried Mushroom Hot Pot
Serve hot with soup from saucepan.
Recipe Summary Curried Mushroom Hot Pot
This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day!Ingredients | Vietnamese Hot Pot Recipe½ onion, diced2 ½ tablespoons curry powder1 (32 fluid ounce) container chicken broth½ lemon, sliced1 1/4-inch-thick slices fresh ginger, peeled1 ½ teaspoons white sugarsalt to taste1 pound assorted mushrooms1 (13.5 ounce) can coconut milk1 tablespoon fresh lemon juicesalt to taste8 kaffir lime leavesDirectionsPrepare 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.Info | Vietnamese Hot Pot Recipeprep: 20 mins cook: 12 mins additional: 5 mins total: 37 mins Servings: 4 Yield: 4 servings
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