Time to cook
A tangy aromatic soup combining the zing of lemon, freshness of coriander & a medley of vegetables like carrots, mushrooms & onions and simmered till done.
Rinse the spring onions and mushrooms.
Peel and rinse the carrots.
Finely chop ginger, garlic, green chillies, and coriander leaves.
Heat oil in a pan over low to medium-low heat.
Add ginger, garlic, and green chilli.
Sauté briefly until the raw smell fades.
Stir in spring onion whites and sauté for a minute.
Add finely chopped carrots and mushrooms; stir-fry for about 3 minutes, ensuring even cooking.
Pour in vegetable stock.
Add chopped lemongrass stalk, freshly crushed black pepper, and salt to taste.
Cover and simmer until the vegetables are tender.
Once cooked, add coriander leaves and lemon juice to taste.
Finish by mixing in chopped spring onion greens.
Serve hot in soup bowls, garnished with more spring onion greens and lemon slices.
Remove the lemongrass stalk before serving.