Soup sounded like just the ticket for the evening and I was in the mood for something really tongue tickling, but a clear soup since I didn't want it to be too heavy. What followed was my "look at what's in the 'fridge, throw most of them into a pot and let's see what happens" kind of cooking!
The clear soup condition meant that it was going to be Oriental so that pretty much led me to where I was going. Mixed veggies, minced garlic and chopped ginger (so hubby can take them out if he wants to), stock cubes, lemon juice and fragrant Gandhraj lemon leaves - and within 15 minutes we had ourselves steaming bowls of absolutely refreshing and filling soup. Not to mention tangy and tongue tickling!
You can add shredded boneless chicken pieces if you want, or shrimps or even tofu cubes; lemon grass is a great addition too instead of the Gandhraj lemon leaves. Home made vegetable stock or chicken stock and a dash of thai chilli paste are other ideas.
Hot & Sour Soup
1.5 cups mixed vegetables cut into thin long strips (carrots, mushrooms, beans, babycorn, bell peppers)
4 cloves garlic - minced
1 " piece of ginger - chopped big
2 slit green chillies
2 onions sliced (spring onions can be used)
2 soup cubes dissolved in 2 litres of warm water
salt to taste
1 tsp oil
juice of 1 small lemon
2 Gandhraj leaves
1. Heat the oil in a heavy bottomed pan, add the minced garlic and chopped ginger and saute 1 minute.
2. Add the sliced onions and sliced green chillies and saute till translucent. The chopped vegetables go in next, stir fry on high for 4 minutes.
3. Lower flame and pour in the stock, add salt and bring to boil.
4. Cook covered on a low flame for about 10 minutes, till the vegetables are all just cooked but still retain their colour.
5. Put the Gandhraj leaves in and switch off the flame. Add the lemon juice and serve hot.