Lemon Coriander Soup with Zucchini Noodles


• 1 bunch of coriander, finely chopped
• lemon grass sprigs (few)
• 2 to 3 kaffir lime leaves
• 1 small size zucchini made into noodles
• 1 tsp chopped garlic
• 1 small onion chopped
• 1 celery chopped
• 6 cloves of garlic, chopped ( for stock)
• 1 – 2 sprigs of spring onions
• 1 lemon juice
• coriander stock
• pepper a pinch
• 4-5 whole peppercorns
• salt to taste


For the coriander stock:
In one litre of water, make a stock with the stems of chopped coriander, onion, celery and 2-3 cloves of chopped garlic. Boil the stock for 7-10 minutes. Strain the stock and keep it aside

Soup preparation:
Take a pan, put some chopped garlic and whole peppercorns. Saute for a while. Now add the stock into the pan. Add salt, pepper, lemon grass, kaffir lime leaves and let it cook for another 5-7 minutes. Before serving, remove the lemon grass and kaffir lime leaves. Add finely chopped coriander leaves, zucchini noodles, spring onions, lemon juice and serve hot.

Serves 4