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lemon coriander soup in 2 white bowls
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5 from 2 votes

Lemon Coriander Soup with Tofu

Light & flavorful Indian soup made with cilantro, ginger and chilies
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Soup
Cuisine: Indian
Servings: 4
Calories: 178kcal

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

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 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

Notes

Stovetop Recipe:
  • 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, 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 baked tofu. Mix the corn starch 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

Calories: 178kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 486mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5768IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 1mg
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