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Featured Img of Lemongrass Ginger Vegetable Broth

Lemongrass Ginger Vegetable Broth

Loaded with flavor and deliciousness, this lemongrass ginger vegetable broth is the perfect comfort food for the chilly winter months.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 3 People
Calories: 385kcal
Author: Enozia Zehra Vakil

Ingredients

Ingredients For the broth

  • ½ tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 8 cloves Garlic
  • 1 inch Ginger (roughly chopped)
  • 1 stalk Lemongrass (roughly cut)
  • ½ pc Onion (roughly cut)
  • 1 pc Carrot (roughly cut)
  • 4 pcs Chicken soup bones
  • ½ teaspoon Salt
  • 1 teaspoon Black pepper powder
  • 2 small Stock cubes
  • 5 cups Water
  • 1 bunch Coriander stem

Ingredients For the broth noodle meal

  • 1 cup Boiled noodles
  • 1 bowl Prepared broth
  • 1 tablespoon Chili oil
  • 1 sprig Coriander leaves (chopped)

Instructions

  • Heat oil in a deep-bottomed vessel. Add in cumin seeds.
  • Add the garlic and ginger next. Saute.
  • Add the lemongrass.
  • Next, add in the onions and carrots. Saute.
  • Add in the soup bones.
  • Season with salt and pepper. Saute.
  • Add in the stock cubes. Mix.
  • Add the water next and mix well.
  • Add in the coriander stems and mix well.
  • Pressure cook the mixture for 4-5 whistles or boil for 40-45 minutes.
  • Once the mixture is ready, strain the mixture and preserve the liquid.
  • For the meal, add the boiled noodles to a boil.
  • Next, top it up with the preserved broth.
  • Add some chili oil and serve hot after garnishing with greens.

Nutrition

Serving: 3People | Calories: 385kcal | Carbohydrates: 65g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 727mg | Potassium: 316mg | Fiber: 3g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg