Hot and Sour Soup Recipe – Indo Chinese Winter Soup – CookingShooking

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Hey Foodies,

Let’s get cozy…not in the literal sense, but with a bowl of piping hot winter soup Hot and Sour soup. Popular and will know as an Indo Chinese soup and ordered almost every time in restaurants. Super easy to make and very healthy as well. Make it at home from scratch; make your own clear and tasty vegetable stock with leftover vegetables and then make the flavorsome vegetables shine with some Indian red chili and spices, few commonly available sauces and there you have it. A comfort soup to die for. This smooth and tasty soup will keep you warm during the cold winter night, do try.

Recipe below!

Hot and Sour Soup Recipe - Indo Chinese Winter Soup
Print Recipe
Let’s get cozy…not in the literal sense, but with a bowl of piping hot winter soup Hot and Sour soup. Popular and will know as an Indo Chinese soup and ordered almost every time in restaurants. Super easy to make and very healthy as well. Make it at home from scratch; make your own clear and tasty vegetable stock with leftover vegetables and then make the flavorsome vegetables shine with some Indian red chili and spices, few commonly available sauces and there you have it. A comfort soup to die for. This smooth and tasty soup will keep you warm during the cold winter night, do try.
Prep Time
20 minutes
Cook Time
40 minutes
Prep Time
20 minutes
Cook Time
40 minutes
Hot and Sour Soup Recipe - Indo Chinese Winter Soup
Print Recipe
Let’s get cozy…not in the literal sense, but with a bowl of piping hot winter soup Hot and Sour soup. Popular and will know as an Indo Chinese soup and ordered almost every time in restaurants. Super easy to make and very healthy as well. Make it at home from scratch; make your own clear and tasty vegetable stock with leftover vegetables and then make the flavorsome vegetables shine with some Indian red chili and spices, few commonly available sauces and there you have it. A comfort soup to die for. This smooth and tasty soup will keep you warm during the cold winter night, do try.
Prep Time
20 minutes
Cook Time
40 minutes
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
For the Stock
  • 1.5 litre Water
  • Peels & Stalks of carrots, cabbage, onion, garlic, spring onions, ginger and coriander
  • 1 tsp salt
For the soup
For the slurry
Servings:
Instructions
For the Stock
  1. In a deep pan pour 1 ½ liter of water and add the vegetable peels and stalks, cover the pan and bring the water to a boil over high flame for 20 minutes.
  2. In the meantime chop, slice, julienne and shred all the vegetables and keep aside.
  3. After 20 minutes our stock will be ready. Turn off the flame and keep the stock aside.
For the soup
  1. Heat a wok or non-stick kadhai over high heat, pour oil in the wok starting from the sides.
  2. Add garlic, green chili, onions and capsicum. Stir fry everything for 1 minute.
  3. Add salt, red chili powder, pepper powder, soya sauce stir everything.
  4. Next add red chili sauce and vinegar, stir fry. Finally add thinly sliced cabbage, carrot and tomatoes, cook for 2 minutes over high flame.
  5. Add sriracha, stir fry for 2 minutes, pour the stock and stir everything until well combined. Add spring onions greens as well.
  6. In a bowl combine the corn flour with water and make slurry out of it. Before adding the slurry to the soup adjusts the seasoning.
  7. Finally slowly starts adding the slurry from one hand and continuously stir the soup with the other hand, until the soup thickens.
  8. Stir everything bring the soup to a boil and then simmer for a minute. Turn off the flame and the Hot and Sour Soup is ready.
Serve
  1. Immediately serve the soup before the main course.
Recipe Notes

Notes:

  • Ensure the vegetables are thinly sliced, if there are big pieces then the vegetables will sink in the soup.
  • Kindly use any flavorless oil in making the soup.
  • Do not use iron utensil to make the soup, it will give a bad taste to the soup.
  • Using the Kashmiri Red Chili powders is optional.
  • Synthetic Vinegar will complement the taste and cut down the heat.
  • Use red chili sauce and red chili powder to taste.
  • The quantity of corn flour is high because the vinegar and the acidic taste of the soup will cut down the starchy thickness of the corn flour. You can replace the corn flour with maida, if you wish.
  • Using both your hands while pouring the slurry and stirring the soup is essential, because the soup is very hot and this step will ensure that the slurry is mixed well.
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