Here is a very refreshing soup made of coriander leaves and coconut milk. You can have it as a one-pot meal with few bread sticks or croutons. I served it with some skewered grilled eggplants.
The presence of lemongrass and kaffir lime leaves makes it very fragrant and appetizing. If you are looking for something light, then this is a perfect soup for you. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.
- 3-4 lemongrass stalks, 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
- 3-4 cups water
- 1 stock cube
- 1 cup spring onion, chopped
- 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. Sauté till they turns slightly brown in colour.
Add the stock cube, spring onion, water, coconut milk, salt, pepper powder, coriander leaves and kaffir lime leaves. Pressure cook 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 and red chili flakes. Serve at room temperature or chilled, accompanied with soup sticks or croutons.
Melt butter. Add onion, lemongrass, garlic & green chili. Sauté till light brown.
Add stock cube, spring onion,
coconut milk,
water,
salt, pepper powder, coriander leaves & kaffir lime leaves. Pressure
cook for 3-4 whistles. When it cools down, discard lime leaves & blend
until smooth. Add lime juice & strain through a sieve.
Garnish with coriander leaves & chili flakes. Serve with soup sticks or
croutons.
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