Hot & Sour Soup

Ingredients:

½ cup Chopped Carrots
½ cup Chopped Beans
½ cup Chopped Bamboo Shoots
½ cup Chopped Mushrooms
½ cup Chopped Baby Corns
½ cup Fresh Shrimps (Optional)
½ cup Spring Onions chop’d
½ tblsp Minced ginger
½ cup Egg white beaten
¾ cup Dark soy sauce
6 cups Chicken Stock
1 tblsp Minced garlic
1 tsp Minced chillies
1 tblsp Corn Oil
1 Celery stick
Brown vinegar to taste
Corn Starch for thickening
Salt and white pepper powder to taste.

Note: Vegetarians can substitute Chicken Stock with Veg Stock and Shredded Chicken with Roasted Paneer Cubes.

Method

Heat a wok on high flame add oil and saute all the veggie except green onions and celery with garlic, ginger and green chillies. As the veggie turn soft add shrimps (Optional) and celery. Saute for another minute or so. Add stock and simmer the flame. Let the soup brew for a 1 minutes and add soy sauce.

Add vinegar, white pepper powder according to the taste.

Dilute the corn starch in warm water and make a thick cream. Bring the soup to boil and add corn starch cream in the soup and stir to thicken the soup as required. Once the soup is thick accordingly add beaten egg white to give a nice texture to the soups.

GarNICHE with Shredded Chicken, Green Onions and Serve.