4.9 from 24 votes
Lemon Coriander Soup with Tofu Recipe
Light & flavorful Indian soup made with cilantro, ginger and chilies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories:
178 kcal
Course:
Main Course, Appetizer, Soup
Cuisine:
Indian
Ingredients
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 2 tablespoons ginger grated
- 2 tablespoons garlic minced
- 3 to 6 green chili sliced, or 1 to 2 jalapeños
- 1 cup cilantro stems roughly chopped
- 12 black peppercorns
- 4 cups vegetable broth low sodium
- 1 cup green cabbage thinly sliced
- 1 cup carrot julienned
- 12 oz tofu Baked or Air Fried, extra firm
- 3 tablespoons corn starch
- 1 cup water
- ¼ teaspoon black pepper fresh ground
- ½ cup cilantro chopped
- 1 lemon
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 178
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.