Soups are my all-time favourite, especially on winter evenings and for dinner. Recently I bought quite a few packs of branded soup powders, among which one was that of Lemon Coriander Soup. I liked it so much that I decided to make a bowlful for myself. I used some leftover chicken stock for the base, but I think we can make it without chicken stock also.
Ingredients
- Chicken stock - 2 cups
- Fresh coriander, chopped [quantity depends on how much of the flavour you would prefer]
- Green chilly -1, finely chopped [optional]
- Lemon juice - 2 tbsp
- Salt to taste
- Sugar
- Cornflour
- Sweet corns, half cup [optional]
Procedure
- Simmer the chicken stock along with salt, sugar, half of the coriander leaves and green chilly.
- Wash the sweet corns , add to the boiling stock and allow to simmer for a couple of minutes.
- Mix a couple of teaspoonful of cornflour with water to make a free-flowing paste and mix with the chicken stock gradually to gain the desired thickness of the soup.
- Sprinkle the lemon juice and the remaining coriander leaves on top, and mix well.
- Serve hot with soup sticks.
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