Vegetable and Paneer Hot and Sour Soup

Visit the Indian Food Glossary for information on the ingredients in this recipe
Vegetable and Paneer Hot and Sour Soup

If you are looking for a spicy and warming soup to ease the winter chills, I would highly recommend this hot and sour soup that I came across at Food and Fun. As usual, I've made a few modifications but I believe that I've captured the unique flavor of this vegetable soup that Mansi describes as "Chinese, Indian style". Unlike most soups, this one is best enjoyed shortly after its prepared.

Vegetable and Paneer Hot and Sour SoupVegetable and Paneer Hot and Sour Soup
Recipe by
Adapted from Fun and Food Blog
Cuisine: Chinese / Indian
Published on December 19, 2007

Simple hot and sour vegetable soup with paneer cheese combining Chinese and Indian tastes for a burst of wonderful flavor

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  • 4 cups of water
  • 1 to 2 teaspoons chili powder, to taste
  • 1/4 teaspoon cayenne
  • 2 tablespoons tamari (soy) sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons fresh ginger, minced
  • 3 green onions, green and white parts, chopped
  • 2 jalapeƱos or chilies, seeded and minced
  • 1 small tomato, chopped
  • 1 carrot, diced
  • 1/4 cup green cabbage, finely chopped
  • 1/4 cup fresh or frozen corn
  • 1/4 cup fresh or frozen peas
  • 1 tablespoon corn starch
  • 1/2 cup water
  • 1/2 cup paneer cheese, cut into small cubes
  • In a large saucepan, bring the water, chili powder, cayenne, tamari, balsamic vinegar, ginger, sugar, salt and pepper to a boil. Add the white parts of the green onions, jalapeƱos or chilies, tomato, carrot and cabbage. If using fresh corn and peas, add now, but if frozen do not add them yet. Reduce heat to medium and cook for 5 to 10 minutes or until the vegetables are just tender.

  • Dissolve the corn starch in the 1/2 cup of water and stir into the soup. If using frozen corn and peas, add them now and cook for another few minutes. Add the paneer cubes at the end of the cooking time.

  • Serve hot and garnish with the chopped green parts of the green onions.

Makes 4 to 6 servings
On the menu with:
Yunnan Stir-Fried Azuki Beans and Green Pepper
Simple Lemon Rice
Vegetable and Paneer Hot and Sour Soup


Mansi said...

Hi Lisa, looks like you've captured the essence of my indian-chinese soup very well:) it really looks tempting, and I'm sure you must have enjoyed it as much as we do!!

Lisa Turner said...

I did enjoy it Mansi. Very much! Thanks for the recipe.

B&G Blogs said...

its amazing