Thai lemongrass soup with pakoras

In the Thai culture lemongrass is exclusively used for cooking purposes. It is one of the recent things I have tried in cooking  and they definitely have a distinct flavor. Also I tried making pakoras with different veggies and its really a treat to have such flavors.
Below is the improvised version of my Thai soup with some crispy crunchy pakoras.

3 tablespoon chopped lemon grass leaves or one entire stick of chopped lemon grass stick
¼ cup boiled noodles (any)
2 Dry Red chilli broken into halves
1 teaspoon of chopped ginger
1 tablespoon of oil or butter
¼ cup chopped carrots
2 tablespoon of green peas
¼ cup of corn kernels
¼ cup chopped broccoli
¼ cup julienne sliced or regular French beans
½ teaspoon soya sauce
1 teaspoon salt
½ teaspoon sugar
2 cups of water

Process: Combine the lemon grass with ¼ cup of water and blend it into a smooth paste. Strain the lemon grass water and keep aside.
Soak the red chillies in warm water in a bowl for 20 minutes and drain well. Coarsely grind the ginger, chillies and keep aside.
Heat the oil in a cooking pot and add all the vegetables in it, stir fry for 1-2 minutes on medium heat.
Add the water, sauce, salt, sugar, the ginger chilli paste and bring it to a boil.
Simmer for another three minutes. Serve Hot


For Pakoras:
¼ cup of Julienne sliced cabbage
2 cups of broccoli florets
20 kale leaves washed and dried
4 cups of chickpea flour
2 teaspoon of salt
1 teaspoon of: red chilli, turmeric, coriander, achari, dry mango (powder) [homemade spices section for achari powder] 1 teaspoon of sugar
A pinch of baking powder
2 tablespoon of rice flour
Oil for frying

Process: mix all the spices in the flours and add water at intervals to reach medium to thick pouring consistency of batter.
Heat oil in a deep wok and fry 7-8 portions of broccoli at a time (make sure the oil is on medium heat), take five to six slices of cabbage and dip them in batter together to fry them. With kale, dip gently the leaves in the batter and fry them.

Note: First fry broccoli, then cabbage and in the end Kale as frying time of kale is very little compared to the other two so might get burnt.

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