Steps for making the lemongrass coriander stalk

1. Heat 2 litres of water
2. Add 1 cup of chopped coriander stalk
3. Add 1 slit green chilli
4. Add 3 sticks of cut lemon grass
5. Boil for 8 minutes, keep stirring, 
6. While the lemongrass and coriander stalk is cooking, cut the vegetables. I have used onion, ginger, carrots and spring onions.
7. Take off the flame and steep for 5 minutes
8. Take the chilli, coriander stalk and lemon grass out of the pan, carefully
9. Drain the water into a clean vessel and keep aside 

Steps for making the soup:

1. Now, in a pan heat 4 tablespoons of Oil
2. After the oil is hot add 1 inch minced ginger and stir,
3. Add 1 diced onion and stir, 
4. Add  3 spring onion whites and stir
5. Next, add 1 diced carrot and stir
6. Add salt and sugar for stir frying veggies
7. Add 1/4 teaspoon of turmeric for colour and taste
8. Add 1 teaspoon of pepper powder, keep stirring
9. In a bowl take 2 ladles of the warm stalk and add corn flour to it, mix well using a fork, to prevent lumps
10. Add the cooked veggies into the lemongrass coriander stalk  
11. Add the corn flour mixture to this and stir to incorporate
12. Simmer this for around 5 minutes again
13. Add coriander leaves and spring onion greens right before serving
14. Right before turning off the flame add the juice of 1 lemon, adding it at the end the taste packs a punch.
15. Serve in a soup bowl hot!