Coriander & Lemongrass Soup

          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 color. 

          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. 

Roasted Moong Dal Soup (Split Green Gram Lentil)

          This is a healthy soup of roasted Moong Dal, combined with tomatoes and a handful of coriander leaves. It is in a curried form and can be had along with some bread sticks or croutons for a wholesome light meal. As it is rich in proteins, they are very helpful for weight watchers. A dollop of butter and a sprinkle of red chili flakes / pepper powder or a dash of lime adds a punch to this hearty soup.

• 1 cup moong dal, dry roasted
• 2 tomatoes, chopped (opt)
• 1 onion, chopped
• 1" ginger, chopped
• 3 cloves garlic, chopped
• handful of coriander leaves
• 1 tsp. olive oil
• 1 bay leaf
• 1 tsp. whole garam masala (cinnamon, cardamoms & cloves)
• salt to taste
• pinch of turmeric powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder or to taste
• 3 cups water / vegetable stock
• coriander leaves to garnish
• 1/2 tsp. chili flakes to garnish
• 1 tsp. lime juice

          Pressure cook the tomatoes in 1 cup water for 2 whistles. Blend when cool and strain. Keep aside. Heat oil in a pan and saute the whole garam masala and bay leaf.

          Add the onion, ginger and garlic and fry till translucent.  Add the roasted moong dal, coriander leaves, all the powdered masalas and 2 cups water / stock. Pressure cook for 3-4 whistles.

          When cool, discard the bay leaf and the whole garam masalas. Blend in a mixie and add the tomato puree to it. 

          Adjust the stock according to the consistency desired. Just before serving, heat through and add the lime juice. Serve, garnished with coriander leaves and chili flakes.