Lemon Coriander Soup
No soup is quite as refreshing as the Lemon Coriander Soup. A tangy, clear soup rich in vitamin C, it is perfect for the summers.
- 1 lemon
- 1/2 carrot finely sliced
- 2-3 baby corns finely sliced
- 2 tbsp chopped coriander
- 1/4 tsp red chilli flakes
- 1/4 tsp pepper
- 1 tbsp light soy sauce
- 2 tbsp cornflour
- 1 tbsp oil
- Salt to taste
- 4 cups water
- 1/2 cup coriander chopped (with stalks)
- 1″ piece of ginger crushed
- 4-5 cloves
- 1 bay leaf (tej patta)
- For the stock, mix all the stock ingredients in 4 cups of water. Boil on low flame for 10 minutes.
- Strain the stock and keep aside.
- Heat oil in a pan. Add in the chilli flakes and immediately add in the vegetables.
- Saute for a minute and pour in the clear stock.
- Bring it to a boil. Add in pepper and soy sauce.
- Make a slurry of cornflour with 1/4 cup of water and add it to the soup.
- Boil the soup until it thickens stirring occasionally. Check the salt and add more if required.
- Turn off the fire and add in lemon juice and remaining coriander. Do not boil the soup after adding lemon juice or it might turn bitter.
- Serve hot.
- You can add corn or finely chopped cabbage. Avoid adding capsicum as it would mask the delicate flavor of coriander.
- For a more lemony flavor, you can include lemongrass in stock.