Lemon Coriander Soup Recipe
Bright, citrusy, and perfect for fending off a cold, this Lemon Coriander Soup tastes like a bowlful of sunshine. This tangy and flavorful clear soup isn’t just nutritious and delicious. It’s also made with just 12 ingredients with only 20 minutes of cook time, making it the ideal recipe for a cold weeknight.
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.
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. 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).
Step-by-Step Guide
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
2. In a heavy-bottomed pot, heat 1 tablespoon toasted sesame oil (or any neutral-flavoured oil).
3. 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.
4. 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.
5. Add ¼ cup chopped spring onion whites.
6. Stir and saute for a minute on medium-low to medium heat.
7. 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.
8. Mix very well.
9. 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.
10. Add 4 cups of water. Instead of water, you can also use homemade Vegetable Stock or a sodium-free vegetable stock/vegetable broth.
11. Add 1 lemongrass stalk (chopped). You can also add a slightly crushed and chopped lemongrass bulb instead.
12. Add salt as required.
13. Add freshly crushed black pepper to taste. Stir.
14. Cover and let the soup mixture simmer on medium-low to medium heat.
Finish Lemon Coriander Soup
15. 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.
16. Add ⅓ cup fresh coriander leaves (cilantro) once the vegetables are cooked.
17. Next, add 2 tablespoons lemon juice. Stir and switch 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.
18. Lastly, add 1 to 2 tablespoons chopped spring onion greens (scallions) or chives.
19. 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
- To thicken the soup you can add a cornflour paste (corn starch slurry made from cornstarch and water).
- For an umami taste, a bit of soy sauce can be added.
- Add 1.5 to 1.75 cups of your choice of vegetables. You can add chopped mixed vegetables like cabbage, corn, baby corn, broccoli, carrots, snap peas, green peas, spinach, bok choy, cauliflower and mushrooms. A mix bag of different varieties of mushrooms can also be used.
- Adding lemongrass is optional, but is tasty and has healing properties. Remember to remove it before serving
- Feel free to use homemade vegetable stock instead of water for added flavor and nutrition.
- For extra heat, add red chilli powder or cayenne pepper to increase the spiciness.
- Add lemon juice to suit your taste.
- You can use vegetarian or vegan bouillon cubes if you want more of a restaurant flavor. I personally do not use them as monosodium glutamate (msg or ajinomoto), artificial flavors, additives and preservatives are added in them.
- You can also add more herbs like parsley or thyme.
- Tofu can be added for more protein boost in the soup.
- A small onion or shallots can be added instead of spring onions (scallions).
FAQs
Absolutely! It will keep in the fridge for up to 1 to 2 days.
Yes, though you should note that the cilantro will turn black as a result. To freshen it up after time in the freezer, add a sprinkling of fresh cilantro leaves for serving.
It sure is! It’s naturally vegan, gluten-free, nut-free, and can easily be made seed-free.
More Healthy & Tasty Soups To Try!
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Lemon Coriander Soup (Healthy and Flavorful)
Bright, citrusy, and perfect for fending off a cold, this Lemon Coriander Soup tastes like a bowlful of sunshine. Made with aromatics, carrots, mushrooms, lemon, coriander (cilantro) and seasonings, this tangy and flavorful soup isn’t just nutritious and delicious but comes together easily making it the ideal recipe for a cold weeknight.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
For the soup
For garnish
Preparation
Rinse and then chop spring onions and mushrooms.
Peel, rinse and finely chop the carrots.
Rinse, peel and finely chop ginger and garlic.
Rinse and finely chop green chillies and coriander leaves.
Cooking Veggies
Heat 1 tablespoon toasted sesame oil or any neutral flavored oil in a pan or pot.
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 ½ teaspoon chopped green chilli.
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.
Next add ¼ cup chopped spring onion whites.
Stir and sauté spring onions for a minute on a medium-low to medium heat.
- Add the chopped carrots and chopped button mushrooms. You can add 1.5 to 1.75 cups of chopped mix vegetables like cabbage, sweet corn, baby corn, broccoli, carrots, snap peas, green peas and cauliflower. You can also use a mix of various edible mushrooms.
Mix very well.
- Stir fry on a medium-low to medium heat for about 3 minutes. If not using mushrooms then stir fry for less time. Mushrooms leave water and hence the vegetable mixture does not stick to the pan while stir frying.
Add 4 cups water. You can even use homemade vegetable stock or a sodium-free vegetable stock instead of water.
Add the chopped lemongrass stalk. You could even opt to use a lightly crushed and chopped lemon grass bulb.
Add freshly crushed black pepper and salt as per taste.
Making lemon coriander soup
Cover and pan and simmer on medium-low to medium heat until the carrots and mushroom are softened and tender.
When the carrots and mushrooms are cooked well, add ⅓ cup coriander leaves and 2 tablespoons lemon juice.
Add lemon juice as per taste. 2 tablespoons of lemon juice gives a good tangy taste to the soup. If you want a less tangy or sour taste, then add ½ to 1 tablespoon lemon juice.
Stir and turn off the heat.
Lastly, add chopped spring onion greens (scallions) and mix.
Before serving remember to remove the chopped lemongrass stalks with a spoon.
- Serve Lemon Coriander soup hot or warm in soup bowls or soup mugs. While serving you can garnish with some more spring onion greens and lemon slices. Some crushed black pepper can also be sprinkled on top of the soup.
- You can slightly thicken the soup by adding a bit of cornflour paste (corn starch slurry).
- For a more umami flavor, opt to add a bit of soy sauce.
- Feel free to add your favorite vegetables in the soup.
- The lemongrass stalk is optional and can be skipped.
- Homemade vegetable stock can be used instead of water.
- A bit of red chilli powder or cayenne pepper can be added to add some spice and heat.
- Add lemon juice less or more according to your taste preferences.
- You can even use vegetarian or vegan bouillon cubes.
- Instead of spring onions (scallions), 1 small onion or shallot can be added.
- Opt to garnish the soup with herbs like parsley or basil or oregano or mint.
- Scale the recipe easily, for more servings.
Nutrition Facts
Lemon Coriander Soup (Healthy and Flavorful)
Amount Per Serving
Calories 71 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 422mg18%
Potassium 244mg7%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 2041IU41%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.01µg0%
Vitamin C 21mg25%
Vitamin D 0.1µg1%
Vitamin E 0.3mg2%
Vitamin K 34µg32%
Calcium 35mg4%
Vitamin B9 (Folate) 23µg6%
Iron 1mg6%
Magnesium 15mg4%
Phosphorus 45mg5%
Zinc 0.4mg3%
* Percent Daily Values are based on a 2000 calorie diet.
This Lemon Coriander Soup from the archives, first published in June 2019 has been updated and republished on October 2023.
