Lime Coriander Soup Recipes

Steps:

• Stock:.
• Boil water or prepared stock with salt on a high flame.
• Add lemon zest, coriander roots, peppercorns, ginger skin.
• When it starts to boil, boil it for 3 minutes, then turn off flame let it stand one minute.
• Pass it through a sieve and return the stock to the pan. Note: will be of a very light green colour.
• Soup: (cooked on high flame).
• Boil the sieved stock with 1 tsp salt.
• When it starts boiling, add the vegetables and boil for 1 minute.
• Add msg and pepper / green chillies; cook for another minute.
• Mix cornflour in water or remaining stock if there is any. Add 1/2 cup coriander leaves to the soup mix well now immediately add cornflour.
• Cook till it boils.
• Reduce heat and add lemon juice, sugar, boiled pieces of shredded chicken.
• Cook for 4 minutes only (do not overcook).
• Turn off flame add 1/3 cup remaining coriander leaves; mix well.
• Serve immediately.

Steps:

• Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.
• Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.

Steps:

• Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
• Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
• Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.