Oil – 1 Tbsp
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Shrimps(cleaned) – 1/2 cup
Chopped Carrots – 1/2 cup
Corn kernels – 1/4 cup
Chopped Green Beans – 1/4 cup
Chopped Cabbage – 1/2 cup
Mushroom – 1/2 cup, thinly sliced
Chicken Broth/Stock – 4 cups
Beaten Egg – 2
Soy Sauce – to taste
Red Chili Sauce – to taste
Black Pepper – to taste
Vinegar – to taste
Corn Starch – 1 Tbsp, mixed with a little cold water
Chopped Spring/Green Onions -1/2 cup
Salt to taste
Sugar to taste
Heat Oil in a medium sized pot.Add Ginger,Garlic and shrimps saute for 1-2 minutes.Add Corn, Green Beans,Carrots and Cabbage saute for 1-2 minutes.
Add chicken Broth, Salt,sugar,Black Pepper.Bring mixture to a boil and simmer until vegetables are half done. Add Mushrooms, 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar and bring to a boil.Mix 2-3 Tbsp water with the Corn Starch and add it to the soup bring to a boil.
Slowly add in beaten Egg and start stirring after 2 minutes and cook for 1-2 minutes.
Garnish with Spring Onion and serve hot.
To make it vegetarian don’t use shrimp and add vegetable broth or stock instead off chicken broth.
If you want chicken hot n sour soup simply add shredded chicken instead off shrimps.