non-vegetariandairy-free
indo_chinese
Chicken Manchurian Gravy with Veg Fried Rice
35 min
793 cal
40gProtein
90gCarbs
29gFat
2Recipes
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Tangy and aromatic Veg Hot and Sour Soup – gut-friendly and a warming comfort food.
A classic Indo-Chinese soup that perfectly balances spicy and tangy flavors. Packed with crunchy vegetables and thickened to a comforting consistency, this restaurant-style soup is a perfect start to any meal.
Serving size: 1.5 cups
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Tangy and aromatic Veg Hot and Sour Soup – gut-friendly and a warming comfort food.
This indo_chinese dish is perfect for snack. With 107.37 calories and 2.63g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus, low-potassium option for your meal plan.
In a small bowl, whisk together the cornstarch and 1/4 cup of water until no lumps remain. Set this slurry aside for later.
Heat the vegetable oil in a large pot or wok over medium-high heat. Once hot, add the finely chopped ginger, garlic, green chilies, and spring onion whites. Sauté for 60-90 seconds until they become aromatic.
Add the finely chopped carrots and mushrooms to the pot. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a bite.
Add the shredded cabbage and chopped capsicum. Continue to stir-fry for another 1-2 minutes until the cabbage wilts slightly.
Pour in the vegetable broth, light soy sauce, red chili sauce, and rice vinegar. Add the white pepper powder, salt, and sugar. Stir everything well to combine and bring the soup to a rolling boil.
Once boiling, reduce the heat to a simmer. Give the cornstarch slurry a quick stir to recombine it, then slowly pour it into the simmering soup while stirring continuously with your other hand. This prevents lumps from forming.
Continue to simmer the soup for 2-3 minutes, stirring occasionally, until it thickens to your desired consistency and develops a glossy sheen. Taste and adjust the seasoning if necessary – add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness.
Turn off the heat. Garnish with fresh spring onion greens and serve immediately while hot.