Lemon Coriander Soup with Tofu Recipe

Name: Lemon Coriander Soup with Tofu Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 tablespoons oil; 2 tablespoons ginger; 2 tablespoons garlic; 3 to 6 green chillies; 1 cup cilantro stems; 12 black peppercorns; 4 cups low sodium vegetable broth; 1 cup green cabbage; 1 cup carrots; 12 oz extra firm tofu; 3 tablespoons corn starch; 1 cup water; ¼ teaspoon fresh ground pepper; ½ cup cilantro; 1 lemon

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories
178 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Indian

Lemon Coriander Soup with Tofu Recipe

Jeffrey Bond

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Light & flavorful Indian soup made with cilantro, ginger and chilies

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Ingredients

2 tablespoons oil divided
2 tablespoons ginger grated
2 tablespoons garlic minced
3 to 6 green chillies sliced, or 1 to 2 jalapeños
1 cup cilantro stems roughly chopped
12 black peppercorns
4 cups low sodium vegetable broth
1 cup green cabbage thinly sliced
1 cup carrots julienned
12 oz extra firm tofu Baked or Air Fried
3 tablespoons corn starch
1 cup water
¼ teaspoon fresh ground pepper
½ cup cilantro chopped
1 lemon

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Instructions

Turn Instant Pot to Sauté mode and heat half of the oil. Add garlic, green chilies, half of the ginger and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, broth and give a quick stir. Close Instant Pot with pressure valve to sealing. Pressure cook for 8 minutes followed by quick release or Natural Pressure Release
Open Instant Pot. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Add the remaining oil, cabbage, carrots, and remaining ginger. Mix well
Add the reserved broth and baked tofu. Mix the corn starch in water and add to the soup
Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, salt to taste, 2 tablespoons lemon juice, and chopped cilantro. Enjoy hot

Equipments used:

Notes

Stovetop Recipe:
garlic, green chilies, half of the ginger, and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, and broth and give a quick stir. Allow the broth to boil for 15 minutes on medium-low heat partially covered.
Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
Rinse and dry the Pot used to make the broth. Add the remaining oil, cabbage, carrots, and remaining ginger and sauté on medium heat for 3 to 4 minutes
Add the reserved broth and baked tofu. Mix the cornstarch in water and add to the soup.
Bring the soup to a gentle boil. Add fresh ground pepper, salt to taste, 2 tablespoons lemon juice, and chopped cilantro. Enjoy hot
In a large pot heat oil on medium. Add garlic, green chilies, half of the ginger, and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, and broth and give a quick stir. Allow the broth to boil for 15 minutes on medium-low heat partially covered.
Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
Rinse and dry the Pot used to make the broth. Add the remaining oil, cabbage, carrots, and remaining ginger and sauté on medium heat for 3 to 4 minutes
Add the reserved broth and baked tofu. Mix the cornstarch in water and add to the soup.
Bring the soup to a gentle boil. Add fresh ground pepper, salt to taste, 2 tablespoons lemon juice, and chopped cilantro. Enjoy hot

Nutrition Information

Show Details

Calories 178kcal (9%) Carbohydrates 18g (6%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 486mg (20%) Potassium 325mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5768IU (115%) Vitamin C 18mg (20%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 178 kcal

% Daily Value*

Calories	178kcal	9%
Carbohydrates	18g	6%
Protein	8g	16%
Fat	9g	14%
Saturated Fat	1g	5%
Sodium	486mg	20%
Potassium	325mg	7%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	5768IU	115%
Vitamin C	18mg	20%
Calcium	54mg	5%
Iron	1mg	6%