This is one soup which is an all time favourite as I am partial to spicy food. A Chinese soup adapted to cater to the Indian palate, it is hot and sour with that tinge of sweetness to it.
Ingredients :
- 1/4 cabbage shredded
- 1/2 medium carrot grated
- 1/4 cup bean sprouts
- 1/2 Capsicum chopped
- 1/2 Red bell pepper chopped
- 1 onion chopped
- 4 cloves garlic minced
- 1inch piece ginger grated
- 1tbsp soy sauce
- 1tbsp green chilly sauce
- 1tsp chilly oil
- 1 cup thick vegetable puree
- Salt
- A pinch of sugar
- 3 tbsps corn flour
- 1tbsp vinegar
- 1/2tsp pepper powder
- Spring onion greens finely chopped.
- Coriander leaves
- 4 cups water.
Method:
Heat oil. Add the ginger, garlic and onion. Sauté on a high flame for a minute. Add the grated carrot, cabbage and bean sprouts. Toss for a minute. Add the soy sauce, green chilly sauce and toss. Add the Capsicum and red Bell pepper. Toss and add the vegetable puree. Add the sugar, salt, pepper powder and 4 cups of water. Dissolve the corn flour in a little water and add it to the soup. Boil the soup till it thickens. Add the vinegar and coriander leaves. Pour into bowls and drizzle with a little chilly oil and garnish with spring onion greens. Serve immediately.
Copyright © 2017. All rights reserved.
