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Hot and Sour Soup Indian Style

This Hot and Sour Soup, packed with spicy Indian flavors from dried red chili, green chilies, and freshly ground black pepper with seasonal fresh vegetables, is my favorite recipe for chilly winter days!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5 people
Calories: 61 kcal
Course: Side Dish , Appetizer
Cuisine: Indian , Indian-Chinese Fusion

Ingredients

  • 1 small onion
  • 1-2 small spring onions
  • ⅓ cup capsicum
  • ⅓ cup green beans
  • 1 medium `Carrot grated
  • 1.5 cup cabbage
  • 1 cup mushrooms
  • 1 tablespoon cornflour to make slurry for thickening the soup
  • 2 cloves garlic grated
  • 1 small green chili
  • 1 teaspoon sesame oil
  • 2 piece dried red chili
  • 2 teaspoon soya sauce
  • 2 cups water
  • salt and black pepper as per taste
  • 1 tablespoon chopped fresh cilantro leaves for garnishing

Instructions

    Cup of Yum
  1. Wash and finely chop cabbage, green beans, capsicum, and spring onions. Chop Mushrooms and Grate carrots and garlic. Keep them aside.
  2. Heat sesame oil in a pan (heavy-bottomed) and sauté finely chopped garlic and green chilies for a minute until aromatic. Add spring onions and red onions and cook for a min. Add the chopped mushrooms and cook for 2-3 min till they lose moisture.
  3. Next, add carrots and cabbage. They take less time to cook and are added at the last. You may stir fry to leave them crunchy. I add salt at this time so that veggies are cooked easily. I cover the pan with a lid for quick cooking too.
  4. Add water or vegetable stock. Mix cornstarch with water to make a slurry. Gradually add it to the soup while stirring continuously to avoid lumps. Let it simmer for 2-3 minutes until slightly thickened.
  5. Garnish with chopped spring onion greens and cilantro and serve the Hot and Sour soup. Enjoy it fresh!

Notes

  • Use freshly chopped vegetables to retain crunch and flavor in the soup.
  • Add cornstarch slurry slowly while stirring to prevent lumps from forming.
  • Make sure to cover the pan with a lid for quick cooking and use slow flame so that veggies don't stick at the bottom of the pan.
  • If you choose to stir fry, then keep stirring and don't leave the pan on the flame for longer without stirring.
  • The leftover soup can be stored in an airtight container with a lid in the refrigerator for about 4-5 days.