Besides Tomato soup, all us would surely want to grab a hot and sour soup. It is always on the top list of favorite soups! I never see a reason to have the hot and sour soup. Even a hot summer day deserves a spicy soup.
You need:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1-1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum finely chopped
2 tbsp Spring Onions chopped
2 tbsp Tomato Sauce
2 tbsp Carrots finely chopped
1/4 cup Cabbage finely chopped
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger (optional)
1/2 tsp Sugar
Salt to taste
4 cups Water
Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil. Now add all the chopped vegetables into the soup. Cook for a minute on medium heat. Dissolve corn flour in 1/2 cup water and add to the soup stirring constantly till it becomes thick (do not dissolve corn directly in the soup or in hot water. It dissolves well only in cold water. This is the reason, we dissolve in cold or room temperature water and mix with soup). Cook again for a few mins then remove from flame. Add to a serving bowl and serve when hot!
Garnish with some more green onion and serve hot!! This spicy tongue-tingled Hot and Sour soup is always a big hit where ever I made!
Suggestion: This soup should be prepared just before serving as it tastes best when fresh; else you won't enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.
You need:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1-1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum finely chopped
2 tbsp Spring Onions chopped
2 tbsp Tomato Sauce
2 tbsp Carrots finely chopped
1/4 cup Cabbage finely chopped
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger (optional)
1/2 tsp Sugar
Salt to taste
4 cups Water
Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil. Now add all the chopped vegetables into the soup. Cook for a minute on medium heat. Dissolve corn flour in 1/2 cup water and add to the soup stirring constantly till it becomes thick (do not dissolve corn directly in the soup or in hot water. It dissolves well only in cold water. This is the reason, we dissolve in cold or room temperature water and mix with soup). Cook again for a few mins then remove from flame. Add to a serving bowl and serve when hot!
Garnish with some more green onion and serve hot!! This spicy tongue-tingled Hot and Sour soup is always a big hit where ever I made!
Suggestion: This soup should be prepared just before serving as it tastes best when fresh; else you won't enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.
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