Taste this hot and sour chicken soup with vegetables on any holiday. It has onions, carrots, peas, capsicum, potato, french beans, and mushrooms.
Ingredients
500 gm of finely chopped assorted vegetables – onions, carrots, peas, capsicum, potato, french beans, and mushrooms. Non-vegetarians can use 250 gm vegetables and 250 gm of boiled and diced chicken
750 ml of vegetable stock or chicken stock.
50 gm ginger and garlic finely chopped
100 gm chopped spring onion
A 2-inch long piece of lemongrass
2 tablespoons dark soy sauce
1 tablespoon vinegar
1 tablespoon red chili sauce
Salt and pepper
1 tablespoon of cooking oil
How to prepare
Heat a wok. Pour oil.
Add ginger, garlic, and lemongrass. Sauté for 2 minutes.
Add chopped vegetables/chicken. Sauté well. Let it simmer on medium heat. Add salt. Let the vegetables sweat. Close with lid. Let it cook for 3 minutes.
Now add the vegetable or chicken stock. Turn up the heat. Bring it to a rumbling boil for 5 minutes.
Turn down the flame to medium and add dark soy sauce, chili sauce, and vinegar. Stir well.
Turn up the heat. Let it boil for 2 minutes.
Wait for 2 minutes and serve in deep bowls.
Add pepper powder or freshly ground pepper.
Garnish with chopped spring onions.
Serves
For six people
Total Time
Less than 60 minutes.
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