Chinese Chili Veg Soup

Chinese Chili Veg Soup

Soup Therapy Day-2

Chinese Chili Veg Soup


Chinese Chili Veg Soup

Chinese Chili Veg Soup – by Ginger it Up!

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.

Chinese Chili Veg Soup

Chinese Chili Veg Soup

Beat the chill by enjoying the hot soup! Keep following for the “Soup Therapy Day-3” on the blog.

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Total Time:
Preparartion Time: 15 MIN
Cook Time: 30 MIN      
Serving Size:


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

Chinese Chili Veg Soup

Chinese Chili Veg Soup – by Ginger it Up!


  1. Heat oil in a wok.
  2. Add Sesame seeds.Let it splutter.
  3. Add garlic and fry till nicely browned or till you get the aroma of the burnt garlic.
  4. 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.
  5. Steam or boil the mix vegetable beforehand just until soften. Don’t over-steam. keep it aside.
  6. Add 1  1/2 cup water in the wok . Add vegetable stock to the wok and let it boil for a 5 minutes.
  7. Add soy sauce, red chili sauce, vinegar and tomato ketchup .
  8. Add Salt and mix well.
  9. Dissolve the cornflour in 1/2 cup water and add it to the wok.
  10. Cook for 3-4 minutes, till it starts to thicken.
  11. Immediately add all the steamed vegetables in the wok along with freshly ground pepper and saute for a minute.
  12. Close the stove quickly or else the soup would thicken too much.
  13. Serve hot garnished with chopped spring onions green.
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About Me

Welcome Readers, I am Mani Mukhija. Thanks much for stopping by my ‘yet a baby’ food blog. Hope to see it grow soon ! I am an IT professional by qualification and currently live in Charlotte,North Carolina, United States. And now that you’re here, please connect with me, stay longer and don’t be a stranger. Please leave a comment, a note or follow along.