Hot and Sour Soup is a spicy, sour and hot vegetable soup from the Indo Chinese cuisine. This recipe is very simple, easy and quick recipe. It falls under the clear soup category, as this soup includes flavoured stock which allow its veggies to float. It can be served as an appetizer or starter just before an Indo Chinese or North Indian meal. It is low fat and vegan recipe. It is a perfect recipe to prepare during cold and dry winter season. Here is the recipe with step by step instructions and pictures.
1. Firstly, in a large pan/ kadai heat 1 tbsp oil and stir fry 2 finely chopped garlic cloves, 1/2 inch grated ginger and 1 finely chopped chili.
2. Add all the veggies- 2 tbsp finely chopped white part of spring onion, 1 carrot, 1/4 cup finely chopped cabbage, ½ capsicum and 1/4 cup finely chopped beans to it.
3. Stir fry for 2 minutes or until the veggies are half cooked at high flame.
4. Add 3 cup water and boil for 3-4 minutes.
5. Then add 2 tbsp soy sauce and 1 tbsp vinegar to it.
6. Add 1.5 tsp chili sauce. If Chili Sauce is not available then add 2 tsp red chili powder to it.
7. Add 1/2 tsp ground black pepper, 1/2 tsp salt and 3/4 tsp sugar to it.
8. Mix well and boil for one more minute.
9. Now, prepare corn flour slurry by mixing 2 tbsp corn flour in 1/4 cup of water.
10. Pour the slurry into the soup and mix well.
11. Continue to boil for 2 more minutes or until soup thickens slightly.
12. Finally, add 2 tbsp finely chopped green part of spring onion and enjoy Hot and Sour soup.
0 servings
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