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Thursday, 15 December 2016

Coriander & Lemongrass Soup


          Here is a very easy refreshing soup made of coriander leaves and coconut milk. You can have them as a one-pot meal with few bread sticks or croutons. I served it with some skewered grilled eggplants. 

          The presence of lemongrass & kaffir lime leaves makes it very fragrant and appetizing. If you are looking for something light, then this is the perfect soup for you. So go ahead and prepare it right away by following a step by step method with pictures.





  • 3-4 stalks lemongrass, finely chopped
  • 2-3 cups, coriander leaves, roughly chopped along with the stems
  • 1-2 tbsp. butter
  • 2 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 green chili, chopped
  • 1 cup spring onion chopped
  • 3-4 cups water 
  • 1 stock cube
  • 1 cup coconut milk
  • salt to taste
  • 1/2 tsp. pepper powder 
  • 5-6 kaffir lime leaves
  • 1 tsp. lime juice
  • 1 tsp. coriander leaves & 1/2 tsp. red chili flakes to garnish






          Melt butter in a pan. Add the onion, lemongrass, garlic and green chili. Saute till they turn slightly brown in colour.

          Add the stock cube, water, coconut milk, salt, pepper powder, water, coriander leaves and lime leaves. Pressure cook it for 3-4 whistles. 

          When it cools down, discard the lime leaves and blend until smooth. Add lime juice and strain through a sieve. 

          Garnish with coriander leaves & red chili flakes. Serve at room temperature or chilled, accompanied with soup sticks or croutons.





                  Melt butter in a pan. Add the onion, lemongrass, garlic and green chili. 
                  Saute till they turn slightly brown in colour.






                  





                  Add the stock cube, water, coconut milk, salt, pepper powder, water, coriander
                  leaves and lime leaves. Pressure cook it for 3-4 whistles. 




                 When it cools down, blend until smooth. Add lime juice and strain through a 
                 sieve. Garnish with coriander leaves & red chili flakes. Serve at room 
                 temperature or chilled, accompanied with soup sticks or croutons.










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