Soup Therapy Day-2
Chinese Chili Veg Soup
Indo Chinese is one of the favorite cuisine in my house. So, on Soup Therapy day-2, I prepared this Indo-Chinese Chili Veg-soup infused with that strong burnt Garlic flavor. This delicious Vegetable soup was a hit at home as everyone licked their bowls clean. So, here’s how I prepared it.
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Yields: 4 To 6
2 tbsp sesame or olive oil
4 cups-frozen mix veg (my frozen mix-veg pack had diced carrots, beans, shelled Edamame and sweet corn)
1 tablespoon white sesame seeds
4-5 big garlic cloves, finely chopped
1 medium onion, finely chopped
1 small red bell pepper finely chopped
1/2 tablespoon ginger-garlic paste
1 tablespoon tomato sauce
2 tablespoon Soy sauce
2 tablespoon Red chili sauce (use 1 tbsp if you want to keep the spice level low)
1 tbsp Vinegar
2 tablespoon corn-flour
4 cups vegetable stock
2 cups Water
Salt, black pepper to season the soup
Chinese Chili Veg Soup
- Heat oil in a wok.
- Add Sesame seeds.Let it splutter.
- Add garlic and fry till nicely browned or till you get the aroma of the burnt garlic.
- Add onions and saute for a minute. Add bell pepper and saute for another minute.Add Ginger-garlic paste and saute for another 30 seconds.
- Steam or boil the mix vegetable beforehand just until soften. Don’t over-steam. keep it aside.
- Add 1 1/2 cup water in the wok . Add vegetable stock to the wok and let it boil for a 5 minutes.
- Add soy sauce, red chili sauce, vinegar and tomato ketchup .
- Add Salt and mix well.
- Dissolve the cornflour in 1/2 cup water and add it to the wok.
- Cook for 3-4 minutes, till it starts to thicken.
- Immediately add all the steamed vegetables in the wok along with freshly ground pepper and saute for a minute.
- Close the stove quickly or else the soup would thicken too much.
- Serve hot garnished with chopped spring onions green.