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Indo-Chinese Hot and Sour Soup

Name: Indo-Chinese Hot and Sour Soup
Total time: 20 min
Yield: Serves 4
Cuisine: India
Ingredients: 100g Cabbage; 1/2 Carrot; 1 tbsp Chicken Bouillon; 3 tbsp Vinegar; 1 tsp Black Pepper; 2 tbsp Potato Starch; 1 Egg; 1 tbsp Soy Sauce; 1/2 tsp Salt

Soup

⏱ 20 min

👥 Serves 4

Difficulty ⭐

Vinegar's tang and chili's heat, wrapped in a silky thickened broth — another Indo-Chinese restaurant starter.

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📖 The Story Behind This Dish

Rooted in China's hot and sour soup, the Indo-Chinese version leans harder into vinegar and chili, and loads in plenty of finely chopped vegetables like cabbage and carrot. Along with sweet corn soup, it's one of the two defining starter soups.

🌆 Where it's eaten: One of the two go-to starter soups, alongside sweet corn soup.

🥕 Ingredients (serves 4)

Cabbage 100g
Carrot 1/2
Chicken Bouillon 1 tbsp
Vinegar 3 tbsp
Black Pepper 1 tsp
Potato Starch 2 tbsp
Egg 1
Soy Sauce 1 tbsp
Salt 1/2 tsp

👩‍🍳 Instructions

Julienne the cabbage and carrot.
Bring 600ml water and the chicken bouillon to a boil in a pot.
Add the cabbage and carrot and simmer until softened.
Season with vinegar, black pepper, soy sauce, and salt.
Thicken with a potato starch slurry, then drizzle in the beaten egg in a thin stream.
Stir gently and serve.

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