Lemon Coriander Soup

Servings: 2
Cuisine: Chinese
Course: Soup
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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.

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Lemon Coriander Soup