Lemon Coriander Soup

I am sure you all must have tasted this delicious soup in some Indo-Chinese restaurants. It is a very simple soup to make it will get ready in about 20 minutes. Add some quinoa/barley into the soup it will become a one pot meal. I tasted this for the first time when our friends Venu and Usha took us to a restaurant near their house. So, without further adieu, i give you the recipe for this light yet satisfying soup.

Perp time: 15 Minutes

Cook time: upto 20 minutes

Serving: upto 3

Ingredients:

1. Lemon Juice - 1/4 cup
2. Coriander - a handful, not too much though.
3. Green chili - 2 to 3 (more if you like it  very hot)
4. Vinegar - upto 3 tsp
5. Garlic - 4 pods grated/minced or upto 3 tsp paste
6. Water - upto 6 cups
7. Tofu - 1 cup diced (optional)
8. Mushroom - 1/2 cup finely chopped
9. Spring onions - 1 bunch, finely chopped
10. quinoa/barley - 1/4 cup (optional) [if you choose to use barley, soak it for 4 hours prior to use]
11. Corn Starch - 2 tsp (use only if not using quinoa or barley)
12. Salt - to taste
13. Oil - 2 tsp

Method:

• Heat oil in a pot which can hold all the ingredients.
• Saute garlic and spring onions for a minute.
• Add Mushroom and saute for a minute.
• Add water and 2 tsp vinegar and add quinoa or barley if you are using them and let it boil. 
• In the mean while, take the coriander, green chili, 1 tsp vinegar and two pinches of salt and make a paste of it.
• Add tofu and the paste to the soup and stir to mix well.
• Now add the paste, salt and boil for 5 minutes.
• If you are not using quinoa or barley, mix the corn starch in cold water and mix it in the soup while adding water in the beginning. 
• Add half of the lemon juice, stir and give it a taste, if it is not sour enough, add more till you get your desired taste. Add salt mix and enjoy this soup hot.

Tip:

If you do not eat green chili, you can eliminate it and use pepper powder instead. just add some cracked pepper in to the soup after it cooks and stir well.