Lemon Grass Noodle Soup

by Tarla Dalal

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Added to 15 cookbooks
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First impressions matter. No wonder the soup is considered a very important component of any meal. Here is an aromatic stir-fried vegetable soup flavoured with lemon grass that is sure to fire off the meal successfully!

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Preparation Time: 15 minutes
Cooking Time: 10 minutes

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Ingredients

2 whole red chillies, broken into pieces
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 cup roughly chopped onions
oil for deep-frying
1/4 cup tofu (bean curd/ soya paneer) or paneer (cottagte cheese) cubes
1/4 cup broccoli florets
1/4 cup thinly sliced french beans
1/4 cup carrot, cut into thin strips
4 to 6 baby corns, sliced diagonally
1 tbsp finely chopped lemon grass (hare chai ki patti)
1 tbsp oil
1/2 cup Boiled Noodles
3 cups Vegetable Stock or water
1 tbsp soy sauce
1 tsp sugar
salt to taste

Method

Pound the red chillies, ginger, garlic and onions in a mortar-pestle (khalbatta) to make a paste. Keep aside.
Heat the oil in a kadhai and deep-fry the tofu in it till golden brown. Drain on absorbent paper and keep aside.
Parboil all the vegetables in a vesselful of boiling water till tender and keep aside.
Blend the lemon grass with ½ cup of water in a mixer. Strain and keep the liquid aside.
Heat the oil in a wok, add the prepared paste and sauté for 2 to 3 minutes.
Add the water or vegetable stock, soya sauce, sugar, salt, all the vegetables, tofu, noodles and the lemon grass liquid and bring to boil.
Simmer for 3-4 minutes and serve hot.

RECIPE SOURCE : Noodles