About Lemon Coriander Soup

Lemon Coriander Soup is basically a clear soup that has a tangy and herby taste. My recipe has spring onions, ginger, garlic, carrots, mushrooms and lemon grass paired with of course the lemon juice and coriander leaves (cilantro). It is simple to make but packs a punch of flavors and is a healthy soup recipe. A bowl of this soup is one of my favorite home remedies for the cough we may get, every monsoon or winter season. It is warming, nutritious, and loaded with Vitamin C, which is an immune booster and an antioxidant. If you’re looking for a spicy, South Indian variation on lemon soup, check out this Lemon Rasam Recipe. My recipe is unique insofar as I have not used any store-bought vegetable stock. In the process of cooking veggies for the base, the stock is made. Not only does this mean you have greater control over what ingredients go in, but also has the added benefit of making it more budget-friendly. Additionally, there is no monosodium glutamate (a.k.a. msg or ajinomoto) in this soup recipe. As such, it won’t taste quite like restaurant versions but it is lovely, light, and downright delicious.

Ingredients & Substitutions

As I mentioned above, this soup has a relatively short ingredient list. Here’s everything you’ll need:

Toasted Sesame Oil – Sesame oil has a lovely warmth and richness that adds lots of flavor to this soup. If you are not a fan of the taste or if you are allergic, feel free to swap in any other oil you prefer. Ginger – For a lovely bit of warmth and spice, plus healing properties for fighting off infection. Garlic – Fresh cloves are preferred for their pungency, as well as added health benefits. If needed, you can use ⅛ teaspoon of garlic powder for each garlic clove called for. Spring Onions – Feel free to swap in regular onions, shallots, or leeks instead. Carrot – For a bit of added sweetness. You can also swap in any of the optional veggies I list below if you prefer. Mushrooms – I used white button mushrooms, but cremini, shiitake, or chopped portobellos are all great substitutes. Green Chillies – Aside from adding a bit of delicious heat, green chiles are also great for the immune system, making them a perfect addition for this cold-fighting soup. Lemongrass – While optional, lemongrass has been shown to reduce fever, fight pain and swelling, and have a significant amount of antioxidant power. Black Pepper & Salt – Seasoning is always important! Try to use freshly cracked black pepper when possible to get the largest dose of its healthy essential oils. Water – You can also use sodium-free vegetable stock, but it isn’t necessary if you use some vegetables in the soup. Lemon Juice – You can’t have lemon coriander soup without lemons! Opt for fresh lemons here for the best flavor. To get the most juice from your fruit, give them a firm roll on the countertop before slicing them open. Coriander Leaves – While we’ll only use the fresh leaves of the coriander (cilantro) in this soup, save the coriander stems and make an herby Pesto with them to reduce food waste. Optional Extra Veggies – Vegetables give a lot of depth and flavor in this soup. Add them for some crunch and to make the soup more flavorful and nutritious. I typically use mushrooms, carrots, and sometimes cabbage. Feel free to choose any mix of the following: corn, sweet corn, cauliflower, cabbage, carrot, bok choy, bell pepper (capsicum), snap peas, green peas and spring onions (scallions).

How To Make Lemon Coriander Soup

As promised, this simple lemon coriander soup recipe requires just 10 minutes of preparation, and only 20 minutes on the stovetop. You’ll have a healing, warming dinner ready in less time than it takes to watch your favorite tv programme!

Preparation

  1. Rinse and chop 2 small spring onions (scallions), separating the whites and greens. Rinse, peel and finely chop or grate/shred 1 small carrot. Take 4 to 5 white button mushrooms and rinse them in water a few times, to remove any dirt or mud from them. Slice or chop the mushrooms. Also, rinse and finely chop 1 green chili, coriander leaves, ginger, and garlic. Chop the lemongrass stalk into 2 to 3 inches pieces and set aside.

Cook Vegetables

  1. In a heavy-bottomed pot, heat 1 tablespoon toasted sesame oil (or any neutral-flavoured oil).
  2. Keep heat to a low or medium-low. When the oil becomes hot, add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic and the chopped green chile.
  3. Sauté ginger, garlic, green chilli for a few seconds on medium-low heat till the raw aroma of ginger and garlic goes away. Do not brown them.
  4. Add ¼ cup chopped spring onion whites.
  5. Stir and saute for a minute on medium-low to medium heat.
  6. Add the chopped vegetables – I used ¼ to ⅓ cup finely chopped carrots and 1 to 1.25 cups chopped mushrooms. In total, you can add up to 1.5 to 1.75 cups of chopped mix vegetables like cabbage, spinach, corn, baby corn, broccoli, carrots, snap peas, bok choy, green peas, cauliflower and mushrooms.
  7. Mix very well.
  8. Stir fry on a medium heat for about 3 minutes. If you aren’t using mushrooms, then stir fry for less time. Mushrooms release a lot of water, which keeps the vegetable mixture from sticking to the pan while stir-frying.
  9. Add 4 cups of water. Instead of water, you can also use homemade Vegetable Stock or a sodium-free vegetable stock/vegetable broth.
  10. Add 1 lemongrass stalk (chopped). You can also add a slightly crushed and chopped lemongrass bulb instead.
  11. Add salt as required.
  12. Add freshly crushed black pepper to taste. Stir to combine.
  13. Cover and let the soup mixture simmer or gently boil on medium-low to medium flame.

Finish Lemon Coriander Soup

  1. Simmer till the vegetables are tender and cooked well. It took me 10 minutes for the carrots and mushrooms to cook. Depending on the type of vegetables used and how small they are chopped, it may take less or more time. Keep an eye on the vegetables as they are cooking.
  2. Add ⅓ cup fresh coriander leaves (cilantro) once the vegetables are cooked.
  3. Next, add 2 tablespoons lemon juice. Stir and turn off the heat. I find that 2 tablespoons of lemon juice gives a good sour taste in the soup. If you want a less tangy or sour taste, then add ½ to 1 tablespoon lemon juice. So add lemon juice according to your taste.
  4. Lastly, add 1 to 2 tablespoons chopped spring onion greens (scallions) or chives.
  5. Mix and serve Lemon Coriander Soup still hot from the pot in soup bowls or mugs. Feel free to garnish with some more spring onion greens and lemon slices. Some crushed black pepper can also be sprinkled on top of lemon coriander soup. Do note to remove the lemongrass stalk before serving.

Tips & Tricks

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tom Kha Soup (Thai Coconut Soup) Spinach Soup Recipe (Palak Soup) Clear Veg Soup (Healthy Clear Soup) Carrot Soup This Lemon Coriander Soup from the archives, first published in June 2019 has been updated and republished on October 2023.

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