Lemon Coriander Soup

Steps

1. In a chopper, chop the cabbage, carrot, French beans, and capsicum together.
2. Cut the paneer into small pieces.
3. Separate the coriander stems from the leaves. Chop the stems very finely because they don't get soft, then transfer them to a bowl. Chop all the remaining leaves and transfer them to a separate bowl.
4. Heat 1 tablespoon of oil in a wok.
5. Add the chopped garlic, ginger, and green chilies to the wok.
6. Add the chopped coriander stalks and cook on a high flame for a few seconds.
7. Add the prepared stock (or hot water) to the wok.
8. Stir it and cook for 2-3 minutes so that all the flavor gets absorbed into the water.
9. Once the stock is boiling, add the chopped vegetables.
10. Add white pepper powder, sugar, light soy sauce, salt, and cut paneer. Stir everything and cook for 2-3 minutes on a high flame to maintain crunch.
11. If there is foam on top, remove it and discard it.
12. Prepare a slurry by mixing cornstarch with water.
13. Add the cornstarch slurry slowly while cooking, stirring constantly until the soup reaches your desired thickness.
14. Once thickened, add the chopped coriander leaves and lemon juice. Stir well.
15. Cook for 1-2 minutes, then taste and adjust salt or sourness as needed (e.g., adding more lemon juice).
16. Finally, add fresh chopped spring onion greens and stir well.