Coriander and lemon chicken broth? I could drink it even at breakfast. It's so good! A secret? Don't overcomplicate it by adding ingredients not necessary. The flavour will come through...you just need patience!
Indo-Chinese cuisine is neither Indian, nor Chinese and yet one of the most popular cuisines in India, be it on a street cart or in a restaurant. It comprises Chinese staples like noodles and rice, tossed in spicy sauces, a trio of ginger-garlic-green chillies and served piping hot off the wok. Lemon Coriander Soup is one of the staple dishes in Indo-chinese cooking - easy to make too. Pin it to your MUST TRY board :)
This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. (Photo: Andrew Scrivani for The New York Times)
The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.