Ingredients
Method of preparation
Tips & tricks
Ingredients
- Chicken breast – 100 gms
- Chicken broth cube – 1 cube
- Cabbage – ½ cup, sliced
- Carrot – ¼ cup, sliced
- Ginger – 1 tbsp, sliced
- Garlic – 2 cloves, sliced
- Green chili – 2 ,chopped
- Sweet corn – 10-15 nos
- Green peas – 10-15 nos
- Mint leaves – 5-6 leaves
- Coriander leaves – 5-6 leaves
- Water – 5 cups
- Salt – a pinch
- Pepper powder – 1 tsp
- Pepper crushed – 1 tsp
- Soy sauce – 2 tbsp
- White vinegar – 2 tbsp
- Corn flour – 1 ½ tbsp
- Sugar – a pinch
Method of preparation
- Pressure cook the chicken breast with 1 cup of water, a pinch of salt and pepper powder.
- Meanwhile, prepare the vegetables required for the soup.
- Once the chicken breast is cooked, save the broth for further use, and shred the chicken to required size.
- To a shallow pan, transfer the water and the chicken broth (5 cups in total), and allow to boil.
- Once it starts to boil, stir the chicken cube and allow it to melt. Followed by that, add soy sauce, vinegar, crushed pepper, ginger, garlic, green chili. Boil on medium fire till the flavours dissolve and a good smell comes.
- Then add the prepared vegetables and allow it to boil on medium fire for another 10 minutes. The vegetables need to be cooked only upto 75%
- Test taste the soup to check for any missing flavours.
- To 2 tbsp of warm water, dissolve the cornflour and add it into the soup on low heat with constant stirring and check on the consistency of the soup.Add a pinch of sugar to enhance the tangy flavor.
- The soup is ready to be served
Tips & tricks
- The variety of vegetables used depends upon what you prefer.
- This is a good soup during cold weather, while having flu or fever.
- The vegetables should only be cooked till 75% which will give a crunchy feel while having the soup.
- Croutons or white bread pan fried with butter is a good combination with this soup.