Name: Veg Hot And Sour Soup / Indo-Chinese Hot And Sour Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 Tsp oil; 1 Tbsp finely chopped ginger; 1 green chili finely chopped; 1 large stalk celery finely chopped; 1 large carrot peeled and finely chopped; 10 French beans finely chopped; ¼ Cup finely chopped cabbage; ½ green pepper finely chopped; 5 Cups of water; 2 Tbsp finely chopped coriander stems; Salt to taste; 1 Tbsp red chili sauce; 1 Tbsp soya sauce; 1 Tsp sugar or tomato ketchup; 1 Tsp lime juice or ½ Tsp vinegar; 1 Tsp ground black pepper; 3 Tbsp cornstarch + ¼ Cup of water; Finely chopped coriander leaves for garnishing

Veg Hot and Sour Soup is hot, pleasantly sour, and delicious. It is loaded with veggies, so I can even call it a vegetable soup. It is an Indo-Chinese recipe, which is very popular in India.

Veg Hot And Sour Soup is vegetarian, without onion and garlic, and vegan too. The soup is straightforward to make, and the recipe comes together within 20 minutes.

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About Veg Hot and Sour Soup
Why You Will Love This Soup
Ingredients
Step by Step Directions
Helpful Tips
Frequently Asked Questions
Recipe Card

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About Veg Hot and Sour Soup

This soup is one of my most favorite soups. I love Indo-Chinese food, and this soup is just like a restaurant-style. It is very comfy to have hot and sour soup on winter days or cold evenings.

It is a great way to have lots of veggies in one serving, which I love about it. Veg hot and sour soup is a bowl of soup full of vegetables and full of flavors.

The recipe is straightforward and comes together very quickly. All we need is to spend some time chopping veggies. And we can also call it a one-pot soup recipe.

This Veg Hot And Sour Soup is extremely easy to prepare at home. It is restaurant-style but definitely healthy with loads of veggies. On winter days, it is perfect getting comfy with satisfying soup. And it comes together within 20 minutes, isn’t it awesome!😊

Why You Will Love This Soup

Hot, Sour, Flavorful, and Delicious
Appetizing
Loads of Veggies
Perfect to Get Some Coziness in Winter
Homemade But Restaurant-Style
Vegetarian, Vegan, No Onion No Garlic, Jain

Ingredients

Vegetables: It is an Indo-Chinese soup, and so we will choose the veggies accordingly. I mean, there are some particular veggies that we mostly use in Indo-Chinese recipes. So I have added French beans, green pepper, carrots, celery, and cabbage. Some people also add mushrooms to this soup, but I don’t. So you can add mushrooms if you prefer or other vegetables of your choice.
Chopped or Julienned Vegetables: I like to chop the vegetables finely to use in this soup. But you can also cut the vegetables in julienne to use in this Indo-Chinese recipe. Cook the veggies on medium to high heat for only 2-3 minutes because it will cook further when we boil them with water.
Ginger: Use finely chopped ginger rather than grated ginger. This soup is without onion and garlic, and so ginger is the star ingredient for the soup. Having small chunks of ginger with each bite of soup is heavenly. Ginger provides a warm, spicy flavor making the soup very delicious.
Red Chili Sauce and Green Chili: I have added both the red chili sauce and green chili. But you can skip green chili if you want to. Also, add red chili sauce, more or less, to adjust the spiciness of the soup. You can use green chili sauce instead of red chili sauce.
Sugar or Ketchup: I have added sugar to this recipe. But you can also add ketchup instead. To add some sweetness is necessary to enhance the hot and sour taste of the soup.
Lime Juice or Vinegar: I have added lime juice to make the soup sour. However, in the Indo-Chinese recipe, white vinegar is used. But somehow, I prefer to add lime juice in my soup recipes. You can use either one as per your preference.

Step by Step Directions

Mix cornstarch and water into a smooth mixture. Set aside.
Heat oil in a wok and add chopped ginger.
Fry the chopped ginger until lightly golden.

Add all the chopped vegetables and green chili.
Mix well and saute the vegetables on medium to high heat for 2-3 minutes, stirring continuously.
If you want to keep the veggies crunchy in your soup, saute them for a minute only.

Add water, coriander stem, and salt.
Mix well and bring it to a boil.
Continue cooking for 4-5 minutes, stirring occasionally.

Add red chili sauce, soya sauce, sugar, and mix well.

Add cornstarch mixture and mix immediately.
Stir well to avoid any cornstarch lump.
Continue cooking until soup starts getting a little thick.

Add ground black pepper and lime juice or vinegar.
Mix the soup well.
Take it into serving bowls, garnish with chopped coriander leaves and serve Hot and Sour Soup immediately.

Helpful Tips

If you like to keep the vegetables crunchy, saute them for a minute only, and then add water.
To get a nice dark color of the soup, use dark soya sauce.
Use either white distilled vinegar or rice vinegar.
Do not add too much cornstarch; the soup should be liquid with semi-thickness.
After adding cornstarch, immediately stir the soup to avoid cornstarch lumps.
If you prefer this soup very spicy, add more green chili or chili sauce.

Frequently Asked Questions

What Other Types of Vegetables Can be Added to This Soup?

You can add many other types of vegetables of your choice. Some suggestions are bell peppers, sprouts, napa cabbage, finely chopped cauliflower, broccoli, baby corn, zucchini, and mushrooms.