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.
Servings: 2
- 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
Stock
- 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.