Curried Mushroom Hot Pot

Ingredients

• 13.5 ounce coconut milk canned
• 32 fluid ounce chicken broth 
• 2.5 tablespoons curry powder 
• 1.3 inch thick ginger fresh peeled
• 8  kaffir lime leaves 
• 0.5  optional: lemon sliced
• 1 tablespoon juice of lemon fresh
• 1 pound mushrooms assorted
• 0.5  onion diced
• 4 servings salt to taste
• 1.5 teaspoons sugar white

Equipment

• sauce pan

Directions

1. Prepare a saucepan with cooking spray and place it over high heat.
2. Place the onion in the saucepan; cook and stir for 2 minutes.
3. Sprinkle the curry powder over the onion; stir to coat evenly.
4. 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.
5. Mix in the coconut milk and lemon juice; stir and remove from heat.
6. Drop the lemon leaves into the soup; allow to sit for 5 minutes.
7. Remove leaves before serving.