Marge Kennedy once said, “Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” Hot and Sour is a perfect example.
In this recipe, pepper and lime are the hot and sour elements.
Serves – 4
Water – 4 cups
Carrots – 2
Cabbage – 1/2 cup
Spring Onion – 1/2 cup
Capsicum – 1
Garlic – 1 whole
Ginger – 1 inch
Lime – 1
Egg whites – 2 (lightly beaten) // optional
Soy sauce – 1/4 cup (adjust according to taste)
Pepper corns – 2 handfuls (crushed)
Corn flour – 5 tsp
Salt – 1 tbsp / as per taste
Step 1: Finely chop/grate all the veggies and add to a sauce pan along with 1 tbsp salt and water. Boil for about 30 minutes.
Step 2: Add in the juice of one lime, soy sauce and crushed pepper.
Step 3: Mix 5 tsp of corn flour in about 1/4 cup of water. Pour into the pan. Boil for another 10-15 minutes.
Step 4: Turn off the flame. Gradually pour the egg whites into the soup, stirring constantly, until white ribbons swirl through the soup.