Lemon coriander soup
Lemon coriander soup is a popular Indo-Chinese dish. To make it, you typically combine broth, lemon juice, coriander leaves, and other ingredients like vegetables, tofu, or chicken. It’s known for its refreshing flavor and lightness.
Benefits:
Rich in Vitamin C: Lemon provides a dose of vitamin C, which is beneficial for immune health.
Detoxifying: Coriander is believed to have detoxifying properties and may aid digestion.
Low in Calories: Being a clear soup, it is usually low in calories, making it a good option for those watching their calorie intake.
Hydrating: The broth and veggies contribute to the soup’s hydrating effect.
Nutrition Values (Approximate, per serving):
Calories: 50-100 kcal
Protein: 2-5g
Carbohydrates: 10-15g
Fat: 1-3g
Vitamin C: 20-30% of the daily recommended intake
Lemon coriander soup
Ingredients:
4 cups vegetable broth
1/2 cup finely chopped coriander leaves
1/4 cup finely chopped carrots
1/4 cup finely chopped cabbage
1/4 cup finely chopped bell peppers (any color)
2 tablespoons cornstarch mixed with
2 tablespoons water (cornstarch slurry)
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon grated ginger
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon oil for cooking
Instructions:
Heat oil in a pot. Add grated ginger and minced garlic.
Sauté for a minute until fragrant.
Add chopped vegetables (carrots, cabbage, bell peppers) and cook for 2-3 minutes until they begin to soften.
Pour in the vegetable broth and bring it to a boil.
Reduce heat and let it simmer for about 5-7 minutes until the vegetables are tender.
In a small bowl, mix cornstarch with water to make a slurry.
Slowly pour the slurry into the soup while stirring continuously to avoid lumps.
Add soy sauce, salt, and pepper to taste. Allow the soup to thicken slightly.
Stir in chopped coriander leaves and cook for an additional 2 minutes.
Just before serving, add lemon juice to the soup. Adjust salt and pepper if needed.
Serve hot and enjoy your homemade Lemon Coriander Soup.
