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Lemon coriander soup
Lemon coriander soup: clear Indo-Chinese vegetable soup with ginger, lots of coriander and lemon
Lemon coriander soup is a fixture on Indo-Chinese restaurant menus from Delhi to Hyderabad and a favourite light dinner at home on cold or under-the-weather evenings. Finely chopped vegetables simmer briefly in hot stock with ginger, garlic and coriander stems, the broth is lightly thickened, and it is finished with fresh coriander and plenty of lemon. It is clear, tangy and warming. The usual mistake is boiling the soup after the lemon goes in, which makes it bitter and dulls the colour. Chef's tip: chop the coriander stems and cook them with the vegetables; they carry far more flavour than the leaves, which go in only at the end.
- Total time
- 14 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 1 tsp oil
- 2 cloves garlicfinely chopped
- 1 tsp gingerfinely chopped
- 1 green chillifinely chopped
- 1 carrotsmall, finely diced
- 2 ⅛ oz white cabbagefinely chopped
- 4 green beansfinely chopped
- 1 oz fresh corianderstems finely chopped, leaves chopped, kept separate
- 3 ¼ cups hot vegetable stockfrom the kettle
- 1 ½ tbsp cornflourmixed with 3 tbsp cold water
- ½ tsp salttaste first if the stock is salted
- ½ tsp ground white pepper
- 2 tbsp lemon juice
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Method
0/6 doneStep 1: Heat 1 tsp oil in a saucepan over a medium heat. Add 2 cloves garlic, 1 tsp ginger and 1 green chilli and stir for 30 seconds, until fragrant.
1 minStep 2: Add 1 carrot, 2 ⅛ oz white cabbage, 4 green beans and the stems of ⅜ oz fresh coriander and stir-fry for 1 minute.
1 minStep 3: Pour in 3 ¼ cups hot vegetable stock, bring to the boil and simmer until the carrot is just tender.
4 minStep 4: Stir 1 ½ tbsp cornflour again and pour it in while stirring. Simmer for 1 minute, until the soup thickens slightly and turns glossy and clear.
2 minStep 5: Season with ½ tsp salt and ½ tsp ground white pepper and take the pan off the heat.
1 minStep 6: Stir in 2 tbsp lemon juice and the leaves of ⅝ oz fresh coriander and serve straight away.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lemon coriander soup take?
- About 14 minutes in total: 5 minutes to prepare and 9 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
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