lemon coriander soup is a very delicious and refreshing soup recipe. As the name suggests, It has a very FRESH flavor of lemon which complements the aroma of freshly chopped coriander.
The soup originally belongs to Thai cuisine. This soup comes under clear soup category with floating vegetables.Non-vegetarians can add chicken in this soup as well.
The soup is very light for stomach and will rejuvenate you instantly.In fact, this soup is a great appetizer.This high protein soup is prepared as one dish in Indian style.
The procedure follows the same as that of other soups and stews recipe except for the change of major ingredients. garlic, corn flour, ginger is sautéed along with vegetable stock along with a generous amount of coriander and LEMON ZEST until done.
My previous post- basic vegetable stock is started getting hit on my brand new YouTube channel.
In this following soup, the liquid is prepared using vegetable stock. If you guys missed that recipe then check it here.
I have used my choice of vegetables here which is carrot and cauliflower. I love chunks in my soup recipe so i have chopped it but you can even use grated veggies as well.
📖 Recipe to save or print
thai lemon coriander soup recipe
Ingredients
- 2 cups vegetable stock
- 1 cup mix vegetables, chopped
- ¼ cup water, for cornflour slurry
- 1 tablespoon cornflour, for cornflour slurry
- salt to taste
- 2 tablespoon garlic greens /garlic cloves, minced
- 1 tablespoon ginger, grated
- a pinch of red chili powder
- 1 tablespoon fresh lemon zest
- 2-3 tablespoon fresh coriander, chopped
- 1 tablespoon oil
Instructions
- Prepare cornflour slurry first. dissolve corn flour in water and keep it aside.
- Take a non-stick Kadai and heat oil.
- add grated ginger and saute it.
- Add garlic greens and coriander.Saute it for a minute.
- Add chopped vegetables.Add salt and red chili powder.Mix it well.
- Cover Kadai with lid and cook vegetables for 5-6 minutes on medium flame.
- once vegetables are done, Add vegetable stock.
- Add lemon zest and cornflour slurry. mix well.
- Cover again your pan with a lid.
- Boil soup on high flame 8-10 mins.
- Serve hot.
Video
Notes
- I have got some fresh garlic greens from the market thats i have used greens here but you can use garlic cloves instead of them.
- Cornflour slurry is used to thicken soup consistency.
how to make lemon and coriander soup with step by step photos:-
- Prepare cornflour slurry first. dissolve corn flour in water and keep it aside.
- Take a non-stick Kadai and heat oil.
- add grated ginger and saute it.
- Add garlic greens and coriander.Saute it for a minute.
- Add chopped vegetables.Add salt and red chili powder.Mix it well.
- Cover Kadai with lid and cook vegetables for 5-6 minutes on medium flame.
- once vegetables are done, Add vegetable stock.
- Add lemon zest and cornflour slurry. mix well.
- Cover again your pan with a lid.
- Boil soup on high flame 8-10 mins.
- Serve hot.
Judee
I am really excited to try this recipe. My husband LOVES lemon and coriander. He should love this interesting soup. thanks