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|
|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|
|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!