Lemon Coriander Soup

Lemon Coriander Soup

From the Thai kitchen - this lemony clear soup has paper thin slices of vegetables floating on top.

Serves 4

4 cups water
1 stick lemon grass - chopped or zest
of 1 lemon (1 tsp zest)
1/4 cup chopped coriander/cilantro along with stalks
1 piece of ginger - washed, sliced without peeling
2 cloves (laung), 1 bay leaf (tej patta)
2 soup/stock cubes

1 tsp oil, a pinch of red chilli flakes
1/2 carrot, 2 mushrooms
2 baby corns salt & pepper to taste
2-3 tbsp lemon juice
1/4 tsp sugar
1.5 tbsp cornstarch dissolved in 1/4 cup water
2 tbsp coriander/cilantro leaves - torn roughly by hand

If using lemon rind, wash 1 lemon with the peel and grate gently on the grater to get lemon rind. Do not apply pressure; ensure that the white pith beneath the lemon peel is not grated along with the yellow rind. The white pith is bitter!
For stock, mix all ingredients given under clear stock with 5 cups of water. Bring to a boil. Keep on low heat for 5 minutes. Keep aside.
Cut mushrooms, carrot and baby corns into paper thin slices diagonally.
Heat 1 tsp oil in a pan. Remove from heat. Add a pinch of red chilli flakes.
Immediately, add carrot, mushrooms and baby corns. Return to heat. Add 1/4 tsp pepper. Saute veggies for 1 minute on medium heat.
Strain the prepared stock into the vegetables in the pan. Boil. Check salt and add more if required.
Add 1.5 tbsp cornstarch dissolved in 1/4cup water, stirring continuously. Bring to a boil.
Add lemon juice, sugar and coriander/cilantro leaves. Simmer for 1-2 minutes. Add more lemon juice if required. Remove from heat. Serve hot in soup bowls.

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