Coconut Lemongrass Soup

About Coconut Lemongrass Soup

Ingredients

• Coconut milk 2 cups
• Lemongrass stalk, cut into 2 pieces 1
• Oil 1 tbsp
• Garlic cloves, finely chopped 5 to 6
• Fresh red chilli, finely chopped 1
• Jalapenos, cut into roundels and halved 2
• Kaffir lime leaves 4
• Carrot, cut into thin strips 1 cup
• Zucchini, cut into thin strips 1 cup
• Lemon juice 1 tbsp
• Vegetable stock 1 cup
• Salt to taste
• Cottage cheese (paneer), cut into small cubes 100 gms

How to Make Coconut Lemongrass Soup (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add garlic, lemongrass, red chili, jalapenos and lime leaves and saute on low heat for 1 minute.
2. Add carrot and zucchini and continue to cook.
3. Add lemon juice, vegetable stock and coconut milk and mix well.
4. Add salt and cottage cheese, cover and cook on low heat for 15-20 minutes.
5. Pour into individual soup bowls and serve piping hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps