Lime Coriander Soup - cooking recipe

Ingredients

for stock
7 1/2 cups water (veg version) or 7 1/2 cups prepared chicken stock (non veg version)
6 bunches fresh coriander, roots clipped with about two inches stems (root has the basic flavor)
1/2 lemon, zest of, grated a
6 peppercorns
2 inches gingerroot, skin
1/4 teaspoon salt
for soup
6 1/2 cups prepared stock (from the above ingredients)
1 teaspoon salt
2 beans (almost shredded)
1/2 small carrot (cut in round very thin slices then halve it in semi circles)
1 mushroom (almost shredded)
1 teaspoon green portion green onion (almost shredded)
1 garlic clove, chopped (please don't exceed this soup should be tasting of lemon and coriander garlic and ginger if exceeded)
2 leaves cabbage (hard portion removed finely shredded)
2 spinach leaves (finely shredded)
1/2 cup coriander leaves (cilantro)
1/3 cup coriander leaves (cilantro)
5 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon msg
1/3 teaspoon white pepper or 3 green chilies, finely shredded
4 teaspoons cornflour
1/4 cup water (for mixing cornflour)
1/2 cup shredded cooked chicken (if using non veg version)

Preparation

Stock:
Boil water or prepared stock with salt on a high flame.
Add lemon zest, coriander roots, peppercorns, ginger skin.
When it starts to boil, boil it for 3 minutes, then turn off flame let it stand one minute.
Pass it through a sieve and return the stock to the pan. Note: will be of a very light green colour.
Soup: (cooked on high flame).
Boil the sieved stock with 1 tsp salt.
When it starts boiling, add the vegetables and boil for 1 minute.
Add msg and pepper / green chillies; cook for another minute.
Mix cornflour in water or remaining stock if there is any. Add 1/2 cup coriander leaves to the soup mix well now immediately add cornflour.
Cook till it boils.
Reduce heat and add lemon juice, sugar, boiled pieces of shredded chicken.
Cook for 4 minutes only (do not overcook).
Turn off flame add 1/3 cup remaining coriander leaves; mix well.
Serve immediately.