INGREDIENTS:

FOR THE FRESH RED CHILLI PASTE:

Dry red chilies: 20 -25

Garlic, chopped: 10

Onions, chopped: 1

Tamarind pulp: 2 tsp

Cornflour: 3 tsp

White vinegar: 1 tsp

Soy sauce: 1/2 tsp

Tomato sauce: 2 tbsp

Salt: 1/2 tsp

White pepper powder: 1/2 tsp

Olive oil: 2 tsp

Carrots, finely chopped: 1 cup

French beans, finely chopped: 1/4 cup

Cabbage, finely chopped: 1/4 cup

Sugar: 1/4 tsp

Spring onion greens, finely chopped: 2 tbsp

 

METHOD

1) For the fresh red chili paste, take a blender, add the dry red chilies, garlic, onions, tamarind paste & blend the paste.

2) Take a bowl, add 1/2 cup water & cornflour & whisk well to make a slurry.

3) To the slurry , add vinegar, soy sauce, tomato sauce, salt & white pepper powder & whisk well  & keep aside.

4) Take a pot, add oil, add carrots, french beans & cabbage & cook for 2 minutes on high.

5) Add the fresh chilli paste & cook on high for a minute, lower the flame & add 2 cups of water & let it mix well.

6) When a boil comes, add the cornflour slurry gradually & mix well.

7)  When it thickens, add salt & sugar & let it cook for a minute more.

8) Serve hot garnished with spring onion greens!

NOTE: This is a classic Chinese soup recipe popular all over the globe. The non vegetarians can easily boil chicken & use its stock to enhance the flavour,. Enjoy!

 

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