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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.
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.
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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 109.64 calories per serving with 2.64g of protein, it's a beginner-friendly recipe perfect for appetizer or dinner or lunch.
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Turn off the heat. Garnish with fresh spring onion greens and serve immediately while hot.
Incorporate small cubes of firm tofu or paneer along with the vegetables for a more filling soup.
Use tamari or gluten-free soy sauce instead of regular soy sauce. Ensure your chili sauce and vinegar are also certified gluten-free.
Add other classic Indo-Chinese vegetables like bamboo shoots, baby corn, or French beans.
Increase the amount of green chilies or add a teaspoon of chili oil or Sriracha at the end for an extra kick.
Packed with a variety of vegetables like carrots, cabbage, and mushrooms, this soup is a good source of essential vitamins, minerals, and dietary fiber.
As a broth-based soup with plenty of vegetables, it is low in calories and fat, making it an excellent choice for those managing their weight.
Ingredients like ginger, garlic, and chili peppers contain compounds known for their anti-inflammatory and immune-boosting properties, which can help in fighting off common colds.
The warm broth base helps in hydration, while the spicy and sour notes provide a comforting and soothing effect, especially during cold weather.
A 1.5 cup serving of this soup contains approximately 130-160 calories, making it a light and healthy appetizer or meal.
Yes, it is generally healthy as it's loaded with vegetables, low in fat, and low in calories. However, be mindful of the sodium content from the sauces. Using low-sodium broth and soy sauce can make it even healthier.
Absolutely. If you're not a fan of mushrooms, you can simply omit them or replace them with other vegetables like baby corn, bamboo shoots, or extra carrots.
White pepper provides a distinct, earthy heat that is characteristic of authentic hot and sour soup. It has a different flavor profile from black pepper, which is more floral and pungent. For the best taste, it's recommended not to substitute it.
To make it thicker, create a little more cornstarch slurry (1 tsp cornstarch + 2 tsp water) and add it to the simmering soup. To make it thinner, simply stir in a little extra vegetable broth or hot water until you reach the desired consistency.
You can store the soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken upon cooling; simply add a splash of water or broth while reheating.
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