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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. The soup uses a spicy (CCC) paste that adds lot of flavor to the soup. Ingredients:
2 tablespoons french beans (finely chopped) |
2 tablespoons carrots (finely chopped) |
2 tablespoons onions (finely chopped) |
2 tablespoons baby corn (finely chopped) |
2 tablespoons cabbage (finely chopped) |
2 tablespoons red capsicums (finely chopped) |
2 sprigs spring onions (for garnishing) |
3 teaspoons cornflour |
1/2 cup water |
salt |
1 teaspoon vinegar |
1/2 teaspoon white pepper |
1/8 teaspoon ajinomoto (optional) |
1/2 teaspoon soy sauce |
2 tablespoons tomato sauce |
1 pinch orange red food coloring (optional) |
1/2 teaspoon oil |
2 cups water |
20 -25 dried red chilies |
1 head garlic |
1 small onion |
tamarind pulp, from 1 small tamarind |
Directions:
1. In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if using), tomato sauce, salt, white pepper and orange red colour (if using). Keep aside.
2. Heat oil in a wok(pan) and saute all the vegetables( except spring onion) for a minute or two. Add CCC paste. When aroma arises, add 2 cups of water. When the water starts boiling, add the cornstarch slowly and stir continuously till it thickens. Garnish with spring onions.
3. CCC paste (makes about 1/2 cup):.
4. Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble size.
5. Method:.
6. Soak dried red chillies in hot boiled water for 10 minutes.
7. Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be refrigerated for use up to 15 days).
8. (Note: For the CCC paste, I do not soak the red chillies in boiled water and grind everything as is to save time).
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