Indo Chinese Hot and Sour Spinach Soup Recipe
A vegetarian Fusion recipe with spinach - small bunch, green chilli, coriander (dhania) leaves. Ready in 30 min, serves 4.
Curated bySarah Jenkins🇺🇸
Instructions
18 steps- 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)
spinach - small bunch(1)coriander (dhania) leaves(2 tablespoon)coriander (dhania) leaves - chopped - 2
Blend chopped spinach, coriander leaves and green chillies to a fine paste
spinach - small bunch(1)green chilli(2)coriander (dhania) leaves(2 tablespoon)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 3
Keep aside
- 4
Stir 3 tablespoons of cornstarch with 1/4 cup of water; mix well and keep aside
hot water(4 cups)tablespoons corn flour(2)tablespoons soy sauce(1)tablespoons sunflower oil(2) - 5
Heat oil in a heavy bottoemd pan and once hot, add finely chopped garlic and ginger
ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 6
Saute for a few seconds and then stir in the spinach-coriander paste
spinach - small bunch(1)coriander (dhania) leaves(2 tablespoon)coriander (dhania) leaves - chopped - 7
Fry on medium high for 1 minute
- 8
Add the finely chopped vegetables, carrots, cabbage and capsicum
ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 9
Mix well and fry again for another minute
- 10
Stir in 4 cups of hot water along with salt to taste
hot water(4 cups)salt - to taste - 11
Bring the soup to a boil
- 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
spinach - small bunch(1)green chilli(2)coriander (dhania) leaves(2 tablespoon)green bell pepper (capsicum) - finely chopped(1/4 cup)tablespoons soy sauce(1)vinegar(1 teaspoon)coriander (dhania) leaves - chopped - 13
Taste and adjust seasonings
salt - to taste - 14
Simmer for about 2 minutes
- 15
While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened
tablespoons corn flour(2) - 16
Add more cornstarch mixture if needed
tablespoons corn flour(2) - 17
Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves
spinach - small bunch(1)green chilli(2)coriander (dhania) leaves(2 tablespoon)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 18
Serve Indo Chinese Hot and Sour Spinach Soup along with Indo Chinese Chicken Hakka Noodles for your weeknight dinner
spinach - small bunch(1)
Rate this recipe
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Indo Chinese Hot and Sour Spinach Soup Recipe
A vegetarian Fusion recipe with spinach - small bunch, green chilli, coriander (dhania) leaves. Ready in 30 min, serves 4.
Curated bySarah Jenkins🇺🇸
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Directions
18 steps- 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)
spinach - small bunch(1)coriander (dhania) leaves(2 tablespoon)coriander (dhania) leaves - chopped - 2
Blend chopped spinach, coriander leaves and green chillies to a fine paste
spinach - small bunch(1)green chilli(2)coriander (dhania) leaves(2 tablespoon)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 3
Keep aside
- 4
Stir 3 tablespoons of cornstarch with 1/4 cup of water; mix well and keep aside
hot water(4 cups)tablespoons corn flour(2)tablespoons soy sauce(1)tablespoons sunflower oil(2) - 5
Heat oil in a heavy bottoemd pan and once hot, add finely chopped garlic and ginger
ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 6
Saute for a few seconds and then stir in the spinach-coriander paste
spinach - small bunch(1)coriander (dhania) leaves(2 tablespoon)coriander (dhania) leaves - chopped - 7
Fry on medium high for 1 minute
- 8
Add the finely chopped vegetables, carrots, cabbage and capsicum
ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 9
Mix well and fry again for another minute
- 10
Stir in 4 cups of hot water along with salt to taste
hot water(4 cups)salt - to taste - 11
Bring the soup to a boil
- 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
spinach - small bunch(1)green chilli(2)coriander (dhania) leaves(2 tablespoon)green bell pepper (capsicum) - finely chopped(1/4 cup)tablespoons soy sauce(1)vinegar(1 teaspoon)coriander (dhania) leaves - chopped - 13
Taste and adjust seasonings
salt - to taste - 14
Simmer for about 2 minutes
- 15
While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened
tablespoons corn flour(2) - 16
Add more cornstarch mixture if needed
tablespoons corn flour(2) - 17
Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves
spinach - small bunch(1)green chilli(2)coriander (dhania) leaves(2 tablespoon)ginger - finely chopped(1 teaspoon)garlic - finely chopped(1 teaspoon)carrots (gajjar) - finely chopped(1/4 cup)cabbage (patta gobi/ muttaikose) - finely chopped(1/4 cup)green bell pepper (capsicum) - finely chopped(1/4 cup)spring onion greens - choppedcoriander (dhania) leaves - chopped - 18
Serve Indo Chinese Hot and Sour Spinach Soup along with Indo Chinese Chicken Hakka Noodles for your weeknight dinner
spinach - small bunch(1)
Rate this recipe
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