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| Ingredient | Qty |
|---|---|
| 1 Spinach - small bunch,2 Green Chillies,2 tablespoon Coriander (Dhania) Leaves,1 teaspoon Ginger - finely chopped,1 teaspoon Garlic - finely chopped,1/4 cup Carrots (Gajjar) - finely chopped,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,4 cups Hot water,2 tablespoons Corn flour,1 tablespoons Soy sauce,1 teaspoon Vinegar,Salt - to taste,2 tablespoons Sunflower Oil,Spring Onion Greens - chopped,Coriander (Dhania) Leaves - chopped | 4 |
To begin making the Indo Chinese Hot and Sour Spinach Soup recipe, wash and clean the spinach leaves and coriander leaves; chop roughly (to make it easy to blend).Blend chopped spinach, coriander leaves and green chillies to a fine paste. Keep aside.Stir 3 tablespoons of cornstarch with 1/4 cup of water; mix well and keep aside.Heat oil in a heavy bottoemd pan and once hot, add finely chopped garlic and ginger.�Saute for a few seconds and then stir in the spinach-coriander paste.Fry on medium high for 1 minute.�Add the finely chopped vegetables, carrots, cabbage and capsicum.�Mix well and fry again for another minute.Stir in 4 cups of hot water along with salt to taste.Bring the soup to a boil. Add soy sauce (don�t add too much as the soup will turn black instead of giving it a lovely green hue of the spinach and coriander leaves) and vinegar.Taste and adjust seasonings.�Simmer for about 2 minutes. While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened. Add more cornstarch mixture if needed.Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves.Serve�Indo Chinese Hot and Sour Spinach Soup along with�Indo Chinese Chicken Hakka Noodles�for your weeknight dinner.