| Lemongrass Coriander Soup with Veggies | |
| Lemongrass and coriander is a marriage made in heaven. The delicate taste of coriander goes perfectly with the intense fragrance and taste of the lemongrass. Plus, lemongrass is a known immunity booster. The addition of the carrots and mushrooms adds fiber and helps with the required daily dose of vegetables. Chase the rainy blues away with this tasty, hot soup. |
Ingredients
| Coriander Stems | 1 cup (roughly chopped) |
| Lemongrass Sprigs | ½ cup |
| Kaffir Lime Leaves | 2-3 (optional) |
| Carrots | 1 cup (finely chopped) |
| Mushrooms | 1 cup (finely chopped) |
| Water | 1 litre |
| Garlic | 1 tbsp (finely chopped) |
| Ginger | 1 tbsp (finely chopped) |
| Fresh Red Chilly | ½ (finely chopped) |
| Lemon Juice | 1 tbsp |
| Salt | 1 tsp (or as per taste) |
| Coriander leaves | Handful for garnish |
Directions
- Roughly chop the coriander stems.
- Finely chop the carrots, mushrooms, garlic, ginger, and red chilly.
- Start preparing the stock by adding 1 litre of water to a pan.
- Add 1 cup of coriander stems, ½ cup of lemongrass, and 2-3 Kaffir lime leaves.
- Boil for 10-12 minutes until you get a nice green color and fragrance to the water.
- Strain the mixture and keep aside.
- Take a pan and add 1 tbsp of chopped garlic, 1 tbsp chopped ginger, and the chopped fresh red chilly.
- Sauté (without oil) until slightly brown.
- Add the carrots and sauté for 5 minutes.
- Add the mushrooms and sauté until the carrots and mushrooms are tender.
- Add the lemongrass-coriander stock and boil for 2 minutes.
- Switch off the gas and add salt (adjust for taste) and the lemon juice.
- Garnish with fresh coriander and serve hot.
Notes
- You can adjust the chilly, lemon juice, and salt as per your taste.
- We are using fresh red chilly instead of dried ones for a sharper taste.
- Kaffir lime leaves are optional. They are easily available and lend a nice taste and aroma.
- The mushrooms are added later after the carrots are semi-cooked since they cook quickly.
- For additional fragrance, while serving you can add the strained lemongrass sprigs from the stock to the soup.