To begin making the Indo Chinese Hot and Sour Spinach Soup recipe, wash and clean the spinach leaves and coriander leaves; chop roughly (to make it easy to blend).
Blend chopped spinach, coriander leaves and green chillies to a fine paste. Keep aside.
Stir 3 tablespoons of cornstarch with 1/4 cup of water; mix well and keep aside.
Heat oil in a heavy bottoemd pan and once hot, add finely chopped garlic and ginger. Saute for a few seconds and then stir in the spinach-coriander paste.
Fry on medium high for 1 minute. Add the finely chopped vegetables, carrots, cabbage and capsicum. Mix well and fry again for another minute.
Stir in 4 cups of hot water along with salt to taste.
Bring the soup to a boil. Add soy sauce (don’t add too much as the soup will turn black instead of giving it a lovely green hue of the spinach and coriander leaves) and vinegar.
Taste and adjust seasonings. Simmer for about 2 minutes. While the soup is boiling, stir in the cornstarch paste, stirring continuously until thickened. Add more cornstarch mixture if needed.
Simmer for 1 minute more and serve hot and sour spinach soup garnished with chopped green onions and coriander leaves.
Serve Indo Chinese Hot and Sour Spinach Soup along with Indo Chinese Chicken Hakka Noodles for your weeknight dinner.