Hot n Sour Soup

A Chinese soup. Well, Indo-chinese to be specific. Chinese was the first international cuisine to crop up in India with the ever famous hakka-noodles, manchurians and chow-meins. They have the same chinese names, but the flavour is suited to the typical Indian tongue – hot and spicy and this is one of them…

Carrot, chopped 1/2 medium

Cabbage, chopped 1/4 small

French beans, chopped 4-6

Green capsicum, chopped 1/2 medium

Cornflour/ corn starch 2 tablespoons

Oil 1 tbsp

Garlic, chopped 6-7 cloves ( I like lots of garlic in my soup)

Onion , chopped 1 medium

Green chillies chopped 2 nos.

Ginger, chopped 1 inch piece

Dark Soy sauce 2 tbsp.

Sugar 1/2 tsp.

Vegetable stock/Water 4-5 cups

Green chilli sauce 1 tbsp.

Salt to taste

Vinegar 1 tbsp.

White pepper powder1/2 tsp

Spring onion greens, chopped 1 stalk

1. Dissolve cornflour in water.

2.Heat oil in wok. Add garlic, onion and ginger, chopped green chillies and stir-fry briefly.Add chopped French beans, carrot, cabbage and green capsicum and stir fry.

3.Add soy sauce, sugar, vegetable stock/water and mix.Add green chilli sauce and continue to cook.

4.Just stir the cornflour water mixture (as the cornflour gets set at the bottom) and add it into the soup and let the soup thicken.

5.Add salt to taste, vinegar and white pepper powder. Sprinkle finely chopped spring onion greens and take off the heat. Serve hot.