Hot and Sour Soup

By Hebbars Kitchen · 35 min

Ingredients

Instructions

1. Wash and finely chop all the vegetables.
2. In a small bowl, mix 1 tbsp corn flour with ¼ cup water until smooth and lump-free. Set aside.
3. Heat 2 tsp oil in a large kadai. Add ginger, garlic, green chilli and onion, and sauté on high heat until the onion softens slightly and the aromatics smell fragrant. Do not brown the onion.
4. Add the mushrooms (optional) and sauté until they release their moisture and shrink slightly.
5. Add carrot, cabbage, beans, sweet corn, capsicum and 1 tsp salt. Stir-fry on high heat for about 2 minutes, keeping the vegetables slightly crunchy.
6. Pour in 5 cups water or vegetable stock and mix well.
7. Add 2 tbsp chilli sauce, 2 tbsp vinegar, 2 tbsp soy sauce and ½ tsp black pepper powder, and mix well.
8. Taste and adjust the chilli sauce, vinegar, salt and pepper as needed.
9. Stir the corn flour slurry again, then pour it slowly into the soup while stirring constantly to prevent lumps.
10. Bring to a boil and cook for about 2 minutes, until slightly thickened. Keep it fairly thin, as it thickens more after cooling.
11. Stir in 2 tbsp coriander and 2 tbsp spring onion greens, then turn off the heat.
12. Serve immediately while hot.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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