By Stephanie K
Indian Hot And Sour Soup | Video
11 steps
Prep:10minCook:20min
Comforting hot and sour soup combining the two versatile flavors of sour and tangy to warm up your winter evenings
Updated at: Thu, 17 Aug 2023 01:03:16 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
8
Low
Nutrition per serving
Calories238.6 kcal (12%)
Total Fat12 g (17%)
Carbs18.9 g (7%)
Sugars4.4 g (5%)
Protein13.9 g (28%)
Sodium916.5 mg (46%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonscornflour
cornstarch
2 tablespoonschicken broth
stock, or water
2 tablespoonsoil
1 tablespoongarlic cloves
chopped
1 tablespoonfresh ginger
chopped
1green chili
chopped
2 cupsvegetables
chopped, I used carrots, cabbage and mushrooms
200gchicken breast
cooked and shredded
500mlchicken broth
or stock
1 teaspoonground white pepper
white pepper powder
1 ½ tablespoonssoy sauce
2 teaspoonswhite vinegar
1 teaspoonchili sauce
or sriracha
1egg
lightly whisked
2 tablespoonsspring onions
chopped, scallions
spring onions
Chopped, scallions, to garnish
Instructions
Step 1
To make cornstarch (corn flour) slurry, combine together cornstarch (corn flour) and chicken broth or water. Set aside.
Step 2
Heat oil in a large saucepan over medium-high heat.
Step 3
Add garlic, ginger and green chilies. Sauté, stirring occasionally, for 2 minutes or until fragrant.
Step 4
Add vegetables. Sauté, stirring occasionally, for about 2-3 minutes or until tender.
Step 5
Add chicken. Sauté, stirring occasionally, for about 2 minutes.
Step 6
Add chicken broth (stock), ground white pepper, soy sauce, white vinegar and chili sauce. Stir to combine.
Step 7
Bring to a boil. Simmer for about 2 minutes.
Step 8
Stir in cornstarch (corn flour) slurry.
Step 9
Add in egg, stirring, gradually into the soup mixture.
Step 10
Simmer for about 5-6 minutes or until thick.
Step 11
Add chopped spring onions or scallions. Simmer for about 2 minutes.
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