Today, I felt like making something simple but different for dinner. Came up with idea of making Lemon Grass Coriander Soup and Hakka Noodles. This is my adaptation from several recipes I found online for this soup. It was easy and a big hit with my family. I grow lemon grass at home and so this is one of several ways to use it up.
Ingredients:
For Stock:
Lemon Grass stalks - about 5
Coriander stalks - a bunch
1 large green chilli sliced length wise.
For Soup:
Chopped mixed vegetables - 1 cup. (I used beans, carrot and corn kernels. You can add baby corn, peas, mushrooms etc)
Spring onion whites - 3 chopped finely
Oil - 1 tbsp
Salt - to taste
Black pepper powder - to taste
Cornflour - 2 tbsp
For Garnish:
Juice of half lemon
Chopped coriander leaves
Chopped spring onion greens
Bruise the lemon grass stalks, chop the coriander stalks. Add about 3 cups of water and let this simmer with the sliced chilli until the water reduces to half.
Meantime, In a pan, saute the spring onion whites, and the mixed chopped vegetables. Add about 3 cups of water. Add salt and pepper and let the vegetables cook.
Sieve the lemon grass mixture, discard the pulp and add the stock to the soup and simmer. When the vegetables are cooked, mix the corn flour with some water and add to soup to thicken the soup a little.
Serve hot, garnished with lemon juice, coriander and spring onion greens.
Ingredients:
For Stock:
Lemon Grass stalks - about 5
Coriander stalks - a bunch
1 large green chilli sliced length wise.
For Soup:
Chopped mixed vegetables - 1 cup. (I used beans, carrot and corn kernels. You can add baby corn, peas, mushrooms etc)
Spring onion whites - 3 chopped finely
Oil - 1 tbsp
Salt - to taste
Black pepper powder - to taste
Cornflour - 2 tbsp
For Garnish:
Juice of half lemon
Chopped coriander leaves
Chopped spring onion greens
Bruise the lemon grass stalks, chop the coriander stalks. Add about 3 cups of water and let this simmer with the sliced chilli until the water reduces to half.
Meantime, In a pan, saute the spring onion whites, and the mixed chopped vegetables. Add about 3 cups of water. Add salt and pepper and let the vegetables cook.
Sieve the lemon grass mixture, discard the pulp and add the stock to the soup and simmer. When the vegetables are cooked, mix the corn flour with some water and add to soup to thicken the soup a little.
Serve hot, garnished with lemon juice, coriander and spring onion greens.
