Ingredients
- 2 tablespoons oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 tablespoon spring onions
- ¼ cup capsicum finely chopped
- ¼ cup carrots finely chopped
- ¼ cup french beans finely chopped
- ¼ cup cabbage finely chopped
- ¼ cup sweet corn
- 4 cups (1 litre) hot water
- 3 tablespoons soya sauce
- 2 tablespoons green chilli sauce
- 2 tablespoons red chilli sauce
- 3 tablespoons white vinegar
- ¼ teaspoon black pepper powder
- ½ teaspoon sugar
- salt to taste
- 2 tablespoons corn flour
- ¼ cup water
- 2 tablespoons fresh coriander
- 2 tablespoons spring onions
- ½ teaspoon chilli oil
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan add oil and once it turns hot add ginger and garlic and sauté them for a minute.
- Now add spring onions and sauté for another minute.
- Further add the rest of the vegetables like finely chopped capsicum, carrots, cabbage, french beans, and sweet corn. Sauté them for 2 minutes hot high heat, do not over cook them.
- Now add hot water and mix well.
- Add soy sauce, green chilli sauce, red chilli sauce, white vinegar, black pepper powder, sugar and salt. Let it simmer on medium heat for 3-4 minutes
- Further add the corn flour slurry and slowly keep mixing so it doesn’t form lumps. Cook for another minute.
- Finally add fresh coriander, spring onions, and chilli oil.
- Veg hot and sour soup is ready, serve hot!
Recipe Notes
- You can add any vegetables of your choice.
- Always cut finely chopped vegetables else it will take a longer time to cook, which will result in soggy vegetables.
- You can always add more or less soy sauce and vinegar as per your preference.
