Lemon coriander soup-No croutons required
I am not at all happy with my blog snaps :(…..this is the first time i am using the camera for food photography and I am just not aware of the different settings of the camera. I think I desperately need my hubby’s help!! I have been blog hopping the whole morning …..kudos to all you food blogge
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Ingredients
For Stock:
  • 5cups water
  • 1 1tsps lemon grass lemon rindstick chopped or ( i used 4-5 sticks dried )
  • 1/4cup corianderchopped with stalks
  • 1” pc gingersliced
  • 2 1 tejlaung ( cloves), patta (bay leaves)
  • 2 seasoning cubes ( maggi, knorr or any other brand)
other ingredients:
  • 1/2 1/4cup carrot or carrot, sliced paper thin diagonally
  • 2 mushroomscut into thin slices ( optional)
  • 1tsp red chillioil , a pinchof pwdr
  • to taste salt pepper( the seasoning cube already has ) and
  • 2 – 3tbsps lemon juice sugar, 1/4 tsps
  • 1 1/2tbsps cornflour waterdissolved in 1/4 cups
  • 2tbsps coriandertorn roughly with hands
Instructions
  1. For stock, mix all the ingredients under stock with the 5 cups water,bring to aboil and keep on low flame for 2-3 minutes.Keep aside.
  2. Heat 1 tsp oil in a pan, add apinch of red chilli pwdr and immediately add carrots and mushrooms.saute for 1 min at medium flame.
  3. Add pepper,check salt and add more if required. Boil.
  4. .Strain the prepared stock into the vegetables in the pan.
  5. Add the cornflour dissolved in water, stirring continuously.
  6. Add lemon juice,sugar and coriander leaves,simmer for 2 mins.Remove from fire and serve hot.