Lemon Coriander Soup

Lemon coriander soup recipe which can be prepared very quickly and is good for your digestion.

Course Soup
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 121 kcal
Author Anju Bhagnari


  • 1/2 cup Coriander Leaves (Finely chopped)
  • 1 tbsp Lemon Juice
  • 3 Garlic Pods
  • 1 Green Chilli
  • 1 tbsp Onion (Chopped)
  • 1 tbsp Cabbage (Chopped)
  • 1 tbsp Carrot (Chopped)
  • 1 tbsp Corn Flour
  • 2 tbsp Water
  • 4-5 cups Vegetable Stock
  • Salt to taste
  • A few Black Peppercorns (crushed)
  • 1 tbsp Oil or Butter


  1. Make a paste of cornflour with water by mixing them together in a bowl and keep aside to add to the soup later.

  2. Heat the oil in a non-stick pan on low flame. Chop the green chilli and the garlic finely and add to the oil. Sauté until soft.

  3. Add the vegetable stock and all seasonings like salt, black peppercorns, and lemon juice.

  4. Let it simmer till the desired soup consistency is got. Add the coriander leaves.

  5. In a slow and steady stream, add the cornflour paste with constant whisking.

  6. Shut off the flame and let the soup stand for a couple of minutes before serving hot. The soup consistency can be adjusted as per taste preference.

  7. If a clear soup is desired, add more vegetable stock and less of the vegetables.

  8. Similarly, for a thicker consistency, the quantity of corn flour can be increased as well.