A popular choice amongst Indians during Indo-Chinese cuisine dinners. My favourite and only meal during the days I’m down with a flu. I find this soup no less than a combo meal. Filled with veggies, spices and chicken (I personally prefer it this way, but you can skip the chicken too!), a hot bowl of manchow soup never fails to satisfy a sick gut. Yup. That is true. This recipe will require a little extra effort but when you end up with a fabulously delicious soup, you’ll enjoy every sip of it!.
Ingredients.
Vegetables: 1 chopped carrot, ½ cup green beans, 1 chopped capsicum, 1 small tomato, 1/3 cup cabbage chopped, 1 chopped spring onion, 1 chopped onion, 1 chopped green chilli,
1 tsp chopped garlic
1 tsp chopped ginger
3 tbsp corn flour
3 cups water
1 tbsp soy sauce
2 tbsp chilli sauce
1 tsp vinegar
Black pepper powder
Salt
Finely Chopped Fresh Coriander
Method
In a nonstick pan, saute the chopped onions, garlic and ginger over medium flame. Add a pinch of salt and saute until the colour of onions turn transluscent
Add the all the chopped vegetables in the pan and ½ cup water. Saute for about 3-4 minutes until all the vegtables are cooked. Mix well.
Add chilli sauce, vinegar, soy, soy sauce and some water. Allow the mixture to cook for about 2-3 minutes.
In the mean time, in a large bowl mix corn flour with ¼ cup of water. Ensure no lumps are left behind.
Check the mixture in the pan and while mixing with a wooden spoon add the corn-flour mixture to the soup. Add a tsp of black pepper and salt as per taste.
Allow the soup to cook for 10 mins on low flame.
You can serve it as it is or add some fried noodles to give a crunchy taste further garnish with finely chopped coriander.
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