For all lovers of Indo-Chinese cooking an all time favourite has to be a vegetable hot and sour soup served with sliced green chilli in vinegar.   This is our version of a classic.

What do I need to make it?

• 1 small carrot finely chopped
• 5 baby corns sliced thinly
• Handful of mangetout thinly sliced
• Handful of shredded cabbage
• 1 small onion chopped
• Half a green pepper finely chopped
• 2 green chillies finely chopped
• 1 inch piece of ginger minced
• 4 cloves of garlic minced
• 2 mushroom or vegetable stock cubes
• 50 gms of silken tofu chopped into small cubes
• 2 teaspoon corn flour
• Handful of fresh coriander chopped for garnish
• 1/2 tsp white pepper
• 2 tsp Tamari soya sauce (gluten free)
• 2 tsp rice vinegar
• 1 tsp spiced black rice vinegar
• 2 tbsp vegetable oil

How much will I make?

2 large hearty bowls

How do I make it?

Heat a pan with the oil in it.   Saute the minced garlic and ginger for thirty seconds before adding the chopped onions, green peppers and green chillies.   Cook on medium heat for 5 minutes (do not brown) and then add the remaining vegetables keeping the tofu aside.   Sprinkle the white pepper powder and add the stock cubes with a litre of water.   Bring to a boil and simmer over low heat for 10 minutes.   Add the soya sauce and vinegar and adjust the seasoning if necessary.   Dissolve the corn flour in a little bit of water and add to the soup.   Allow the soup to thicken a bit before switching off the heat.   To serve, place some of the tofu in a bowl – pour the hot soup over it and garnish with fresh chopped coriander.