1 bowl of vegetables, like celery, cabbage, carrot, tofu, green and red chili, mushroom – diced
1 tbsp vegetable oil
1 tbsp minced garlic and ginger
Salt to taste
2 lemon grass sticks cut into 4 inches length
1 tsp corn flour mixed in cold water
Few spring onion diced
Coriander leaves finely choppedMethod
Heat oil in a pan, sauté garlic and ginger for a minute. Add vegetables, stock cube and lemon grass, stir for 2-3 minutes.
Add one bowl of water, cover the pan with lid and boil the soup for 5-10 minutes till vegetables are tender.
When soup is simmering add corn flour mixture, and salt to taste stir for 2 minutes. Turn off heat add lemon juice and salt to taste.
Ladle soup into bowls garnish with coriander and spring onion.