Indo Chinese Hot and Sour Spinach Soup Recipe by Archana’s Kitchen

Indo Chinese Hot and Sour Spinach Soup Recipe by Archana’s Kitchen


  • 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.



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