This past week the temperatures in Mumbai went from a scorching 39°C to a cool 28°C overnight. While I enjoyed the relief of cooler weather, I promptly caught a cold and had a sore throat over the Diwali weekend. I suspect the change in weather along with the smoke from all the fireworks did me in.
When I have a cold, I tend to gravitate towards assorted rasams. However, there is only so much Miriyala Charu (Pepper Rasam) or Nimmakaya Charu (Lemon Rasam) that one can drink. So then I started moving onto soups. And that is when I remembered the Lemon Coriander Soup.
What I love about this soup is that it gets done in a jiffy and is absolutely delicious. As a bonus, it is also superbly aromatic!
Time: 20 Minutes
- Fresh coriander – 1 Packed Cup
- Lemon Juice – 3 tbsp
- Kaffir Lime Leaves – 4
- Lemon Grass – 2
- Pepper Powder – 1/3 tsp
- Corn Flour – 2 tbsp
- Water – 5 Cups
- Salt to Taste
- Chop the coriander into fine pieces.
- Dissolve the corn flour in about 1/4 cup water. Set aside.
- Boil the water.
- When the water starts to boil:
- Turn off the flame.
- Add the lemon grass (as is), kaffir lime leaves, and pepper powder.
- Cover and let the flavours steep into the water for 5 to 7 minutes.
- Remove the lemon grass and kaffir lime leaves from the water and discard them.
- Bring the water to a simmer.
- Add the dissolved cornflour and let the water thicken.
- When the water is thick, turn off the heat.
- Add the chopped coriander, lemon juice, and salt.
- Serve hot.
- Remember that this soup is very light, so you need larger than usual portions.
- If you have vegetable stock at home, use that instead of plain water.
- If you don’t get kaffir lime leaves, don’t worry. The lemongrass is enough.