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Hot and Sour Paneer and Vegetable Soup
By : Method
- Heat oil in a non-stick pan, add the paneer and stir-fry for a few mins. Remove and keep aside.
- In a saucepan, combine vegetable stock, capsicum, spring onions and mushroom.
- Heat to boiling point then cover and simmer for 5 mins. or until vegetables are crisp-tender.
- Add the paneer and vinegar and heat to boiling point.
- Mix cornflour with a little water to make a smooth liquid paste.
- Slowly pour in the cornflour paste to the boiling soup stirring constantly until the soup is slightly thickened. Remove from heat.
- Beat the egg gradually pour the egg into the soup, stirring and swirling until the egg has just set.
- Serve hot in individual bowls.
- Add soya sauce to taste. Add the celery.
Ingredients:
1 1/2 cups - firm paneer, cut into small cubes
2 cups - vegetable stock
1/2 cup - sliced button mushrooms
1/4 cup - finely chopped celery
1/4 cup - finely chopped red capsicum
2 - spring onions, chopped
20 ml - white vinegar
1 tsp - cornflour
1 - egg
soya sauce to taste
1 tsp - oil
1 1/2 cups - firm paneer, cut into small cubes
2 cups - vegetable stock
1/2 cup - sliced button mushrooms
1/4 cup - finely chopped celery
1/4 cup - finely chopped red capsicum
2 - spring onions, chopped
20 ml - white vinegar
1 tsp - cornflour
1 - egg
soya sauce to taste
1 tsp - oil
RECIPES BY REHANA KHAMBATY
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