Indo-Chinese Hot and Sour Spinach Soup Recipe

Indo Chinese Hot and Sour Spinach Soup Recipe

A warm bowl of Indo-Chinese Hot and Sour Spinach Soup is the perfect way to embrace the cold weather. This delightful fusion dish combines the rich, earthy flavors of spinach with a tangy, spicy twist. Infused with the unmistakable heat from green chilies, the sharpness of vinegar, and the soothing depth of soy sauce, this soup offers a vibrant, comforting experience. Light yet hearty, with crunchy vegetables like carrots, cabbage, and bell pepper, it’s an ideal choice for those looking for a flavorful, easy-to-make vegetarian soup. Whether you enjoy it as a standalone dish or as a starter before a meal, this soup is guaranteed to satisfy your taste buds.

Course: Side Dish

Cuisine: Fusion

Diet: Vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients

Instructions

1. Prepare the Greens:
   Begin by thoroughly washing the spinach and coriander leaves. Roughly chop them to make the blending process easier. Add the chopped spinach, coriander leaves, and green chilies to a blender and blend until smooth to create a fine paste. Set this mixture aside.

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2. Prepare the Cornstarch Paste:
   In a small bowl, combine 3 tablespoons of corn flour with 1/4 cup of water. Stir the mixture well to avoid any lumps. Set aside for later use.

3. Sauté Aromatics:
   Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Once hot, add the finely chopped garlic and ginger. Sauté them for a few seconds until they release their fragrance.

4. Cook the Spinach Paste:
   Stir in the spinach-coriander paste, allowing it to fry for about a minute. This will help the flavors meld together and intensify.

5. Add the Vegetables:
   Add the finely chopped carrots, cabbage, and green bell pepper to the pan. Stir everything together and cook for another minute to lightly sauté the vegetables.

6. Add Water and Season:
   Pour in 4 cups of hot water, and season with salt to taste. Bring the soup to a boil, allowing the flavors to combine. Stir in the soy sauce and vinegar, but be mindful not to overdo it with the soy sauce, as this could darken the soup. The goal is to maintain the lovely green hue of the spinach and coriander mixture.

7. Adjust the Flavor:
   Taste the soup and adjust the seasonings as needed, adding more salt, soy sauce, or vinegar to achieve your desired balance of heat, tang, and umami.

8. Thicken the Soup:
   As the soup comes to a boil, stir in the cornstarch paste gradually while continuously stirring to prevent lumps. Continue stirring until the soup thickens. If you prefer a thicker soup, you can add more of the cornstarch mixture to reach your preferred consistency.

9. Simmer and Serve:
   Let the soup simmer for an additional minute to ensure the cornstarch is fully incorporated. Once thickened, remove the soup from heat.

10. Garnish and Serve:
    Ladle the hot soup into serving bowls and garnish with freshly chopped spring onion greens and coriander leaves for an added burst of color and flavor.

Serving Suggestions

Serve the Indo-Chinese Hot and Sour Spinach Soup hot, accompanied by a side of Indo-Chinese Chicken Hakka Noodles or enjoy it on its own as a delightful appetizer. Perfect for cold winter nights, this soup is sure to warm both your body and soul!

Nutritional Information (per serving)

This soup is not only comforting and packed with flavors but also a healthy option for a light meal. It is high in fiber and packed with nutrients from the fresh vegetables, spinach, and coriander. The use of minimal oil and healthy, simple ingredients ensures a guilt-free indulgence.