Warm Up with Our Spicy Indian Manchow Soup

Marinate half of the chicken with 1 egg, 1 tsp black pepper, 1 tsp salt and 2 tsp cornflour for half an hour (for optimal results or less if limited on time).

Fry the chicken.

Cook the remaining chicken with 1 Tsp Salt, 1 Tsp Black Pepper and ½ water for 10-15 minutes or until the chicken is cooked.

Shred the chicken and leave aside. NOTE! You can also make the soup without the chicken.

Add oil in a pot. Add the ginger, garlic and green chillies to the hot pan. Sauté on high flame for 30 seconds.

Add the cabbage, carrot and peppers. Sauté on medium flame for 2 minutes to keep the crunchy texture.

Add the boiled chicken, salt, black pepper and vinegar. Cook for 1 minute.

In a large pot, heat 2 tablespoons of oil over high flame. Add the ginger, garlic, and green chillies. Sauté for 30 seconds.

Add the cabbage, carrot, and bell pepper. Sauté on medium flame for 2 minutes, keeping the vegetables crunchy.

Stir in the boiled chicken, salt, black pepper, and vinegar. Cook for 1 minute.

Pour in the chilli sauce and soy sauce, then add 1 litre of vegetable stock. Mix well.

In a small bowl, combine 1 tablespoon of cornflour with 3 tablespoons of water until smooth. Once the soup reaches a boil, add the cornflour mixture and stir. Let it simmer for 10 minutes on medium heat.

Fry the bread pieces to make croutons, or bake them in the oven with a drizzle of oil until golden brown. Alternatively, use crispy noodles (fried or baked).

Ladle the soup into bowls and garnish with finely chopped spring onions. Serve hot with croutons or crispy noodles.