Coriander and Chicken Soup/Pumpkin Soup

Coriander and Chicken Soup

Recreating a dish can be a great challenge! I love soups,mostly chicken based, so whenever i taste something new at a restaurant i firstly engage my taste buds to recognize the ingredients through taste and smell. Then it s series of trial n errors until you get the taste right. Something like that happened recently when i tasted the coriander and chicken soup,tried it tasted it couple of time and then got it!



  • Chicken stock 1 litre (chicken,garlic,pepper corn)
  • Chicken 100 gms
  • Egg 1
  • Corn flour  2 tbspn(mixed in 1/2 cup water)
  • Coriander leaves  a handful (no harm if it s a little more)
  • Lemon juice  5tbspn
  • Green chilli 1medium( you can take more if you like it more spicy)
  • Salt  and pepper  as per taste


You can make chicken stock by boiling 100gms of chicken with bone preferably or fillet if you wish,garlic crushed 4 to 5 cloves and a few pepper corns and a little salt. Boil it until the chicken is cooked ,strain it when its cold and then cut the chicken  into  small pieces which you can use later in the soup. Meanwhile grind the coriander leaves and green chilli into a smooth paste. Heat the stock ,add the coriander paste and stir well, add salt as per taste once it  starts boiling lower the flame and stir in the corn starch that you have mixed,keep stirring to avoid lumps,then add in the chicken pieces and drop the egg slowly and keep stirring to form thin strands of it . In the end add the lemon juice and put off the flame . Stir well before serving. You can add pepper powder if needed!

Tip: It s always good to keep chicken stock handy as it can be used in many more dishes and also makes the base for  most soups! It can be done with different combinations, the one which i have mentioned above,you can also add garlic,ginger ,peppercorn,onion, bay leaf and salt to chicken. You can store it for more than a week in the freezer and use it whenever required!

Pumpkin Soup

Vegetarians dont seem to have much options when it comes to soups. But i think pumpkin soup is worth a try than the usual tomato soup. Quick and healthy:)



  • Red pumpkin  500 gms(cut into thin slices)
  • Onion 1 small(sliced)
  • Garlic  6 to 8 cloves
  • Butter  20 gms (or for a healthier option Pure Olive oil  2 tbspn)
  • Fresh cream  50 gms
  • Salt  n pepper as per taste


Take some butter or oil in a deep pan ,once it hot add in the onion saute it until light brown ,lower the flame and add the pumpkin and the garlic and saute it for five minutes add salt and cover it and let it cook for 10 mins. It s good if the vegetable browns a bit it gives a good flavour to the soup,not to worry. Once it s done cool it puree it in a mixer, you can add water to get a good consistency, it shouldn t be too thin nor too thick, should be of medium consistency:). Now heat the soup ,once it s about to boil add in the fresh cream and put off the flame . Serve it piping hot with any bread or sticks! You can add pepper if required.


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