HOT And SOUR Soup - An Indo CHINESE Favourite

Kravings.Blog's picture

Nov. 14, 2016

I love Chinese food and this Indo Chinese recipe for Hot Sour soup is my favorite! Indo Chinese food is the cuisine made by Chinese immigrants that have lived in India for generations and have adapted their cuisine to the Indian palate. A large population of India are Vegetarians, so the Veggie version of this soup is almost as popular as its non veg counterpart. You can so easily make this a Vegetarian version of this by just omitting the Chicken and using a veggie stock.


Spring onion bulbs 12 , chopped
Oil 2 Tablespoon
Finely minced fresh ginger 4 Tablespoon
Finely minced garlic 4 Tablespoon
Ground chicken 1/2 Pound
Sambal oelek/Chilli paste 2 Tablespoon
Ground black pepper 1/2 Teaspoon
Chopped mushroom 1/2 Cup (8 tbs) (while or brown)
Sliced shitake mushroom/Handful of dried mushrooms soaked in a cup of hot water 300 Milliliter
Chopped coriander stems 2 Tablespoon
Rice wine vinegar 3 Tablespoon
Dark soya sauce 3 Tablespoon
Canned bamboo shoots 4 Tablespoon , cut in julienne strips
Carrot 1 , cut in thin julienne strips
Firm tofu 2 Tablespoon , cut in julienne slices
Cornstarch 2 Tablespoon
Beaten egg 1/2
Chopped coriander leaves 1/4 Cup (4 tbs)
Chopped spring onion leaves 1/2 Cup (8 tbs)



In a large pot, heat oil and saute spring onion in it.

Add ginger, garlic and saute for 1 minute.

Add chicken and saute again.

Add chilli paste, black pepper, fresh mushrooms, hot stock and bring to boil.

Add coriander stems, shitake mushrooms, vinegar, soya, bamboo shoots, carrots, tofu and mix well.

Add cornstarch, beaten egg and stir with fork.

Add coriander, spring onion leaves and mix well.

Adjust seasonings to taste.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4