Lemon coriander soup is an extremely light and fragrant oriental soup. And since we have started doing Soup Nights once in a week, that is, have just soups for dinner that night, I am always looking for various soup recipes. And when I found this one, I was attracted to it like a moth. The only problem was it wasn’t very hearty. Perfect as an appetiser, but since we are having it as meal, I just decided to throw in a few vegetables to make it more fulfilling.
Lemon Coriander Mushroom Soup ~ Soup 11 of #100happysoups! Mushrooms and carrot is optional. You may exclude them if serving simply as an appetizer. Add other vegetables if you intend to serve it as meal in itself. Recipe: 2 tbsp oil 1/2 sliced button mushrooms 1 small carrot, finely chopped 3-4 cloves of garlic, finely chopped 4-5 stalks of lemongrass stalks, tied into a bunch with a thread 1 chilli, deseeded and finely chopped Juice of 1 small lemon, adjust as per your preference About 3 cups Water/Stock 1/2 tsp pepper/to taste Salt to taste 2 tbsp cornstarch Handful of finely chopped coriander Method: Heat oil in a deep saucepan. Add garlic, chilli, carrot and mushroom. Saute till soft. Season with salt and pepper. Add the budle of lemon grass and stock and bring it to a boil. Dissolve cornstarch in a few tbsp of water and add to the soup. Simmer till it thickens a bit. Take it off the heat, add lemon juice and coriander leaves. Cover and it stand for a couple of minutes. Discard the bundle of lemongrass stalks. Adjust seasoning if needed. Warm gently before serving. #soupnight #lemon #mushroom #coriander #whatsfordinner #whatsonmyplate #soup #healthyfoodporn #vegan #vegetarian #dairyfree #plantbased #igers #hotsoup #comfortfood #lemongrass #lemoncoriandersoup #indochinese #souprecipes #lowcaloriesoups #mealsunder500calories