Schezwan soup cooked with the right amount of spices will surely become your next favorite. A perfect soup recipe to try this weekend and enjoy every sip of it. Try out this lip smacking schezwan soup recipe:
Ingredients:
- Chicken mix pieces ½ kg
- Carrot 1 medium
- Onion 1 medium
- Ginger 1 inch piece
- Garlic cloves 2-3
- Fresh coriander handful
- Water 1 & ½ litre
- Sesame oil ½ tbs
- Garlic chopped 1 tbs
- Ginger chopped ½ tbs
- Mushrooms (white) ½ Cup
- Spring onion chopped ½ Cup
- Carrot chopped ½ Cup
- Soy sauce 3 tbs
- Hot sauce 3 tbs
- Vinegar 2 tbs
- Black pepper powder 1 tsp
- Salt 1 tsp or to taste
- Sugar 1 tsp
- Tomato ketchup 1 tbs
- Cabbage chopped ½ Cup
- Eggs 2
- Corn flour 4-5 tbs
- Water ½ Cup or as required
- Green chilli
Directions:
Prepare Chicken stock:
- In pot, add chicken, carrot, onion, ginger, garlic, fresh coriander, water and bring it to boil, cover and cook on low flame for 1 hour then take out chicken pieces, shred it & set aside for later use. Chicken stock is ready!
- Can be stored in freezer for up to 1 month.
- In pot, add sesame oil, garlic, ginger and mix well.
- Add mushrooms, spring onion, mix well and cook for a minute.
- Add prepared chicken stock, carrot, shredded chicken, soy sauce, hot sauce, vinegar, black pepper powder, salt, sugar, tomato ketchup, and cabbage mix well and bring it to boil, cover and cook on low flame for 5-8 minutes.
- In bowl, add eggs and whisk well.
- Add it in pot and mix.
- In water, add corn flour and whisk well.
- Now add dissolve corn flour, mix well and cook until desired consistency (2-3 minutes).
- Garnish with green chilli, fresh coriander & serve hot!
