Serves: 2
- Fry onion and garlic in oil until onion turns transparent
- Add half the cilantro and toss for 15 seconds
- Add 2 cups of water, green chili paste, and salt. Bring to a boil and turn down the heat
- Make corn starch slurry with 1/4 cup water and add to soup
- After soup thickens, add pepper and lemon juice,
- Garnish with spring onions and remaining cilantro
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