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Hot and sour soup
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Hot and sour soup recipe

Indo Chinese style Hot and sour soup recipe
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Soup
Cuisine: Indo chinese
Keyword: monsoon recipes, Soup recipes
Servings: 4 people
Author: Jeyashri suresh


  • 1 cup Mixed vegetables*
  • 1 tbsp celery
  • 2 tbsp dark soya sauce
  • 1 tbsp finely chopped garlic
  • 1 tsp ginger
  • 1 tbsp chopped spring onion whites
  • 3 tsp oil
  • 1 green chili
  • 1-2 tsp pepper powder
  • 3 cups water
  • 2 tbsp cornflour
  • Salt as needed
  • ½ cup water for cornflour slurry
  • 1 tbsp vinegar or lemon juice
  • 2 tsp spring onion greens
  • *I used carrot cabbage, mushroom, and celery


  • In a pan add oil and add the green chili, spring onion whites, ginger, and garlic.
  • If you don’t get spring onion in your place, use normal onion.
  • Saute this for 2 minutes.
  • Add the celery.
  • Saute for a minute and add the finely chopped vegetables.
  • Mix well and cook for a minute.
  • Add 3 cups of water and add salt.
  • Let this boil for 3-4 minutes.
  • Since we chopped the veggies finely, it will get cooked soon.
  • Add the soya sauce now.
  • Dissolve 2 tbsp of cornflour in ½ cup of water.
  • Add this to the pan, it will thicken immediately.
  • Stir continuously.
  • Add pepper powder.
  • Switch off the flame and add vinegar. You can add lemon juice too as an alternate.
  • Garnish with spring onion greens.
  • Check for salt and pepper.
  • Serve the soup hot.



  1. Do not add more cornflour than mentioned.
  2.  I added dark soya sauce, you can add light soya sauce as well, but the color of the soup will be light.
  3. The hot and sour soup tastes best when served piping hot.