Hot Ginger Garlic Soup for Cold Cough

By Hebbars Kitchen · 30 min

Ingredients

Instructions

1. Wash all the vegetables well and chop them very finely.
2. In a small bowl, mix the corn flour with the water until smooth and lump-free. Set aside.
3. Heat the oil in a large kadai. Add the ginger, garlic, green chilli and onion.
4. Sauté on high heat until the onion softens slightly and the aromatics smell fragrant. Do not brown the onion.
5. Add the mushrooms and sauté until they release their moisture and shrink slightly.
6. Add the carrot, cabbage, beans, sweet corn, capsicum and salt. Stir-fry on high heat for about 2 minutes, keeping the vegetables slightly crunchy.
7. Pour in the 5 cups of water or vegetable stock and mix well.
8. Add the chilli sauce, vinegar, soy sauce and black pepper powder. Mix and taste, then adjust the chilli sauce, vinegar, salt and pepper.
9. Stir the corn flour slurry again, then slowly pour it into the soup while stirring constantly to prevent lumps.
10. Bring to a boil and cook for about 2 minutes, until the soup thickens slightly. Do not make it too thick, as it thickens more as it cools.
11. Stir in the coriander and spring onion greens, then turn off the heat and serve hot.

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

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