hot & sour soup
Bold Indo-Chinese hot and sour soup with Garlic, Black Pepper and Red Chilli Spice Drop — deep restaurant flavour at home with no chopping, no grinding, no guesswork.
- No chopping garlic
- Added off-heat for full aroma
- Consistent heat every time
- Made with Natural Ingredients
Ingredients
Garlic Spice Drop — 5 drops · Black Pepper Spice Drop — 4 drops · Red Chilli Spice Drop — 3 drops
The three-drop combination that builds the signature hot and sour flavour — no chopping, no grinding, added off-heat for full impact.
4 Cups
Vegetable stock or water
½ Cup Each
Cabbage, Carrot & Capsicum, Shredded
2
Spring Onions, Chopped
3 Tbsp
Corn Flour, mixed in 4 Tbsp Cold Water
2 Tbsp Each
Soya Sauce & Vinegar
To Taste
Salt + A Pinch of Sugar
Directions
-
1
Cook the Vegetables
Bring vegetable stock to a boil in a large pan. Add shredded cabbage, carrot, capsicum and spring onions. Cook on medium heat for 3–4 minutes until vegetables are just tender but still have a slight crunch.
-
2
Add Soya Sauce, Vinegar & Seasoning
Add soya sauce, vinegar, salt and a pinch of sugar. Stir well and taste — adjust sourness with more vinegar or heat with additional chilli drops later.
-
3
Thicken With Corn Flour
Pour in the corn flour slurry slowly while stirring continuously. Simmer for 2–3 minutes until the soup reaches a silky, slightly thick consistency.
-
4
Add Spice Drops & Serve Hot
Remove from heat. Add Garlic Spice Drop, Black Pepper Spice Drop and Red Chilli Spice Drop. Stir well. Serve immediately in warm bowls, garnished with chopped spring onion greens.
Pro Tip: Adding Spice Drops off the heat keeps the sharp garlic, pepper and chilli aromatics fully intact — this is what gives the soup that fresh, bold restaurant kick.
