By Shreya Sarpal
March 13, 2026
Restaurant-style lemon coriander soup simmers ginger, garlic and coriander stems in a clear broth on induction, finished with fresh lemon juice that sharpens the flavour, creating the familiar Indo-Chinese bowl served steaming hot.
4 cups vegetable stock 2 tbsp finely chopped coriander stems 1 tbsp chopped coriander leaves 1 tsp grated ginger 1 tbsp chopped garlic ½ tsp black pepper powder 1 tbsp soy sauce 1 tbsp lemon juice 1 tsp cornflour mixed with 2 tbsp water Salt to taste
Heat vegetable stock in a pot on induction and add ginger, garlic and coriander stems to simmer
Stir in soy sauce, black pepper and salt while the broth cooks gently
Add cornflour slurry and stir continuously until the soup thickens slightly
Pour in lemon juice and mix well to sharpen the flavour
Finish with chopped coriander leaves and serve hot