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Hot and Sour Soup Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Hot and sour soup

Hot and sour soup

Comforting Hot and Sour Soup

Soups are so comforting and warm in the cold season. This particular soup is spicy, sour and savory. Quick and easy to make, it's very nutritious, filling and easy to adapt to your personal taste preferences.

The spiciness of the soup comes from chili sauce and pepper powder. The sour flavor comes from the vinegar.

For this soup, you can add any vegetables of your choice. Serve it as an appetizer or starter before the main course.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

3 servings

Ingredients

  • 1/4 cup fresh French beans, washed, ends removed and chopped
  • 1/4 cup cabbage, washed and chopped
  • 1/4 cup carrots, washed, peeled and chopped
  • 1-2 green chilies, chopped
  • 1 inch long fresh ginger, chopped
  • 4-5 garlic cloves, chopped
  • 3-4 tablespoons spring onion, chopped
  • 2-3 tablespoons sweet corn, fresh or frozen
  • 1-2 tablespoons olive oil or any type of vegetable oil
  • salt, to taste
  • 1-2 tablespoons fresh coriander leaves, chopped
  • 1-2 cups water, to make soup
  • 2 tablespoons corn flour, or more if required
  • 1 teaspoon pepper powder, or to taste
  • 1-2 tablespoons soy sauce, or to taste
  • 1 tablespoon red chili sauce or green chili sauce
  • 2 teaspoons vinegar, or to taste
  • 1/2 teaspoon sugar

Instructions

  1. Wash and chop all vegetables and ingredients as noted above. Set aside.
  2. In a pan, add olive oil, chopped ginger, garlic and green chilies. Stir and saute for 1 minute.
  3. Add chopped vegetables and salt to taste. Fry over medium-high heat for 2-3 minutes.
  4. Add about 1 cup of water to just to immerse the vegetables. Cover and cook till vegetables are cooked (don't overcook vegetables; they should be little crunchy).
  5. In a bowl, add corn flour and pepper powder (can use white or black pepper powder). Add 1/4 cup of water and whisk without forming any lumps to make a slurry. Set aside.
  6. When the vegetables are half cooked, add soy sauce, red chili sauce (or green chili sauce), vinegar and sugar (alter the quantity as per your preference). Mix well.
  7. Add the prepared corn starch slurry and mix well (mix slurry properly before adding to the soup as the cornflour tends to settle at the bottom). Allow the soup to boil over medium heat for 1-2 minutes or until flavors have melded. The soup should thicken.
  8. Add more sauces, vinegar and salt to taste. Add more water if you feel your soup is too thick. If it is too thin, add more slurry.
  9. Garnish with chopped coriander leaves and spring onion.
  10. Serve hot as a starter before the main course and enjoy.

Pictorial

Wash and chop 1/4 cup of carrots, 1/4 cup of french beans, 1/4 cup of cabbage, 1 inch long ginger, 4-5 cloves of garlic and 3-4 tablespoons of spring onion. Keep aside.

Wash and chop 1/4 cup of carrots, 1/4 cup of french beans, 1/4 cup of cabbage, 1 inch long ginger, 4-5 cloves of garlic and 3-4 tablespoons of spring onion. Keep aside.

Wash 2-3 tablespoons of sweet  corn. Keep aside (i used frozen corn. You can use fresh corn too).

Wash 2-3 tablespoons of sweet corn. Keep aside (i used frozen corn. You can use fresh corn too).

Wash and finely chop 1-2 tablespoons of fresh coriander leaves. Keep aside.

Wash and finely chop 1-2 tablespoons of fresh coriander leaves. Keep aside.

Heat 1-2 tablespoons of olive oil (or you can use any cooking oil) in a pan, add chopped ginger-garlic and green chilies.

Heat 1-2 tablespoons of olive oil (or you can use any cooking oil) in a pan, add chopped ginger-garlic and green chilies.

Stir and saute in medium flame for 1 minute.

Stir and saute in medium flame for 1 minute.

Add chopped vegetables.

Add chopped vegetables.

Stir fry in medium high flame for 2-3 minutes. Add salt to taste.

Stir fry in medium high flame for 2-3 minutes. Add salt to taste.

Add about 1 cup of water or just to immerse the vegetables and cook on medium high flame till vegetables are cooked. Do not overcook vegetables. It should be crunchy.

Add about 1 cup of water or just to immerse the vegetables and cook on medium high flame till vegetables are cooked. Do not overcook vegetables. It should be crunchy.

Meanwhile, in a bowl, take 2 tablespoons of corn flour and 1 teaspoon of pepper powder (can use black or white pepper powder).

Meanwhile, in a bowl, take 2 tablespoons of corn flour and 1 teaspoon of pepper powder (can use black or white pepper powder).

Add about 1/4 cup of water, mix well without any lumps. Corn slurry is ready. Keep aside.

Add about 1/4 cup of water, mix well without any lumps. Corn slurry is ready. Keep aside.

When vegetables are half cooked, add 1-2 tablespoons of soy sauce and 1 tablespoon of red chili sauce (or you can use green chili sauce).

When vegetables are half cooked, add 1-2 tablespoons of soy sauce and 1 tablespoon of red chili sauce (or you can use green chili sauce).

Add 2 teaspoons of vinegar.

Add 2 teaspoons of vinegar.

Add 1/2 teaspoon of sugar.

Add 1/2 teaspoon of sugar.

Mix everything properly.

Mix everything properly.

Stir and add prepared corn slurry.

Stir and add prepared corn slurry.

Stir and keep the flame low. Cook soup for 3-4 minutes or until flavors absorbed well.  Now soup thickens.

Stir and keep the flame low. Cook soup for 3-4 minutes or until flavors absorbed well. Now soup thickens.

Add water if you feel your soup is too thick and more slurry if it is too thin (you can keep your soup thick or thin as per your preference). Adjust salt.   Add more sauces, vinegar and sugar if required.

Add water if you feel your soup is too thick and more slurry if it is too thin (you can keep your soup thick or thin as per your preference). Adjust salt. Add more sauces, vinegar and sugar if required.

Garnish with finely chopped coriander leaves and spring onion (optional).

Garnish with finely chopped coriander leaves and spring onion (optional).

Serve hot and sour soup as starter or appetizer and enjoy.

Serve hot and sour soup as starter or appetizer and enjoy.

Notes

  1. You can add other vegetables like sprouts, onions, capsicum and mushrooms.
  2. You can keep the consistency of soup thick or thin as per your preference. If you want thick soup, just add 1-2 teaspoons more corn starch. For thin soup, add more water. Usually, the consistency of this soup is medium thick.
  3. Instead of water, you can use vegetable stock.
  4. Be careful about adding too much salt. The soy sauce also contains salt.
  5. Be careful with the quantity of corn starch. Too much corn starch makes the soup too thick, but not adding enough will make it watery.
  6. You can use spring onions along with vegetables and also for garnishing.
  7. You can customize this soup to your taste. If you want extra hot soup, add extra chili sauce. For extra sourness, add extra vinegar and so on. You can also customize the vegetables as per availability and choice.

Please rate my recipe

Comments

Shwetha bhat (author) from Bengaluru on August 24, 2020:

Thanks for your comment. Try this soup. I am sure you will like it.

Danny from India on August 23, 2020:

Shwetha all your recipes are just fabulous. This one is my favorite, soups. I like mix veg soup and broth (paya), bone soup.

Shwetha bhat (author) from Bengaluru on August 22, 2020:

Thank you Anusha. Yes, this is very tasty and healthy soup. Easy to prepare also.

Anusha from Tirupati on August 22, 2020:

Looks like so yummy Shwetha. Mouth watering recipe and healthy too...