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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This steaming curried-mushroom soup with a touch of coconut and lemon warms you up on a cold winter day! Ingredients:
1/2 onion, diced |
2 1/2 tablespoons curry powder |
1 (32 fluid ounce) container chicken broth |
1/2 lemon, sliced |
1 1/4-inch-thick slices fresh ginger, peeled |
1 1/2 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.
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