Winter Coriander Soup

Winter coriander soup is all time favorite. This soup is served in Mandarin Indiranagar.  I have tasted  this soup many times and have tried to make very much similar soup. I feel the taste is very similar to the one served in Mandarin.

Ingredients  :

Chicken broth or stock : 1 liter.
Fish sauce                     : 1 1/2 tsp.
Cornflour                      : a tbsp or less if you want thin soup.
Egg white                      : 2 eggs.
Pepper powder               : 1/2 tsp.
Salt as per taste.


For chicken broth :

Chicken: 1/2 kg with skin.
Leek     :    2 inch of stem.
Carrot :     1.
Onion  :     1.
Coriander stem:   1/2 bunch.
Coriander leaves   : 2 tbsp finely chopped.
Lemon grass   : small stem ( around 1 inche).
Green chilies:   4-5 or more if you like hot. ( Slit in 2 parts).
salt as per taste.


In a heavy bottom vessel add all the ingredients listed under chicken broth, Add 2 liters of water and simmer it till the water( broth reduces) reduces to half .In between skim out the froth which comes to the top of the vessel. Once done separate out the vegetables and chicken.

In the clear chicken broth add fish sauce , pepper powder, Adjust for salt and take one quick boil. Now mix cornflour in 3 tbsp of water into smooth paste. Add the paste to boiling water. Now quickly add the egg white while beating in the soup with a spoon. Garnish with chopped coriander leaves.
Serve hot.