Indo Chinese Hot and Sour Spinach Soup Recipe

Step 1: 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)

Step 2: Blend chopped spinach, coriander leaves and green chillies to a fine paste

Step 3: Keep aside

Step 4: Stir 3 tablespoons of cornstarch with 1/4 cup of water; mix well and keep aside

Step 5: Heat oil in a heavy bottoemd pan and once hot, add finely chopped garlic and ginger

Step 6: Saute for a few seconds and then stir in the spinach-coriander paste

Step 7: Fry on medium high for 1 minute

Step 8: Add the finely chopped vegetables, carrots, cabbage and capsicum

Step 9: Mix well and fry again for another minute

Step 10: Stir in 4 cups of hot water along with salt to taste

Step 11: Bring the soup to a boil

Step 12: 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

Step 13: Taste and adjust seasonings

Step 14: Simmer for about 2 minutes

Step 15: While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened

Step 16: Add more cornstarch mixture if needed

Step 17: Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves

Step 18: Serve Indo Chinese Hot and Sour Spinach Soup along with Indo Chinese Chicken Hakka Noodles for your weeknight dinner