Lemon Grass Vegetable and Noodle Soup by Tarla Dalal

Lemon Grass, Vegetable and Noodle Soup, aromatic stir-fried vegetable soup!
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Lemon Grass, Vegetable and Noodle Soup
The first impression is very important, be it for a person or a meal. So, why not start your meal with an aromatic stir-fried vegetable soup? this lemongrass flavoured soup is so exotic and tasty that it is sure to fire up your gastronomical machinery and set the pace for a wonderful meal ahead. By increasing the amount of noodles a bit, you can even serve the lemongrass, vegetable and noodle soup as a healthy between-meal snack or a simple supper on days when you feel heavy.
Preparation Time: 15 minutes. Cooking Time: 5 minutes. Serves 2.
Soaking Time: 20 minutes.
3 tbsp roughly chopped lemon grass (hare chai ki patti)
¼ cup boiled noodles
2 whole dry Kashmiri red chillies, broken into pieces
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp oil
¼ cup sliced and blanched baby corn
¼ cup thinly sliced and blanched carrot
¼ cup blanched broccoli florets
¼ cup sliced and blanched French beans
½ tsp soy sauce
Salt to taste
1 vegetarian seasoning cube, lightly crushed
1. Combine the lemon grass and ½ cup of water and blend in a mixer to a smooth paste.
2. Strain using a strainer and keep the lemon grass water aside.
3. Soak the red chillies in enough warm water in a bowl for 20 minutes and drain well.
4. Combine the red chillies, garlic and ginger and pound in a mortar-pestle (khabhatta) to a coarse paste. Keep aside.
5. Heat the oil in a deep non-stick pan, add the baby corn, carrot, broccoli and French beans and sauté on a medium flame for 1 to 2 minutes.
6. Add 2 cups of hot water, 2 tsp of the red chilli- garlic --ginger paste, lemon grass water, boiled noodles, soy sauce, salt and crushed seasoning cube and mix well.
7. Bring to boil and simmer for 1 to 2 minutes.
Serve hot.