Hey fellows, I am back with another delicious recipe, so we will make Schezwan Soup today.
As we know the soupy season is around the corner and we all would like to get some cozy and comforting foods to keep ourselves warm. Schezwan soup is a spicy and flavorful dish. Let’s get into the recipe and feel free to adjust the spice level according to your taste. As a bonus, I am also sharing my favorite schezwan chutney or sauce recipe which can be used in various other dishes.
Schezwan Sauce/Chutney
For the sauce
Ingredients
| Ingredients | Quantity |
|---|---|
| Dry chilli medium spicy | 50 gms (you can use kashmiri mirch) |
| Garlic cloves (Finely chopped) | 15 |
| Ginger (Finely chopped) | 3inch piece |
| Tomato ketchup | 2 Teaspoons |
| Soy sauce | 2 Teaspoons |
| White Vinegar | 2 Tablespoon |
| Oil | 6 Tablespoon |
| Salt | As per taste |
Instructions for the sauce
Step 1:
- First, take the seeds out from the chilies if they are so spicy. Then soak the chilies in one glass of water and let it soak for a minimum of 30 minutes.
- When the chilies puffed up after a half hour of soaking then grind the chilies with a little water and make a smooth paste.
Step 2:
- Now take 6 tablespoons of oil in a pan, add ginger and garlic, and saute for a minute.
- Once ginger and garlic are sauteed add chilli paste and mix well on low heat.
- Cover the pan and let it cook on a simmer for 5 to 7 minutes.
- After 5 to 7 mins once the oil separates from the chilies add 100ml water.
- Water can be added around 100 ml for this quantity.
- Then add 2 teaspoons soy sauce, 2 teaspoons tomato ketchup,2 tablespoons vinegar, and salt to taste and mix well.
- You can add sugar if you like.
- Cover the pan and let it simmer for about 15 minutes.
- After 15 mins you can see a layer of oil on top of the sauce, mix it well.
- Let it cool and then transfer to an air-tight jar.
Storing:
You can store it in an air-tight container for a month in the refrigerator.
For the Schezwan soup
Ingredients
For the Soup:
| Ingredients | Quantity |
|---|---|
| Oil | 2 tablespoons |
| Ginger-garlic paste | 1 tablespoon |
| Onion, finely chopped | 1 |
| Carrot, julienned | 1 |
| Bell pepper (capsicum), julienned | 1 |
| Cabbage, shredded | 1 cup |
| Green chillies, slit (adjust to taste) | 1-2 |
| Vegetable or chicken broth | 4 cups |
| Shezwan sauce (adjust to taste) | 3 tablespoons |
| Soy sauce | 1 tablespoon |
| Salt to taste | To taste |
| Black pepper to taste | To taste |
| Spring onions, chopped (for garnish) | 2-3 |
| Coriander leaves | For garnish |
| For Thickening (optional): | |
| Cornstarch mixed with 2 tablespoons water | 1 tablespoon |
Instructions
Step 1: Heat the Oil
- In a large pot, heat the oil over medium heat.
Step2: Sauté Vegetables:
- Add the ginger-garlic paste and sauté for a minute.
- Add chopped onions and fry until translucent.
- Stir in the carrots, bell pepper, cabbage, and green chilies. Cook for about 5 minutes until the vegetables are slightly tender.
Step 3: Add Broth and Sauces:
- Pour in the vegetable or chicken broth.
- Add Shezwan sauce, soy sauce, salt, and black pepper. Stir well.
Step4: Simmer
Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
Thicken the Soup (Optional):
If you prefer a thicker soup, add the cornstarch mixture and stir until the soup thickens.
Serve:
Garnish with chopped spring onions and coriander leaves. Serve hot with bread or noodles on the side.
Tips
- Adjust the spiciness by modifying the amount of Shezwan sauce and green chilies.
- You can add proteins like tofu, chicken, or shrimp for a heartier version.
- Feel free to customize the vegetables based on your preference.
Enjoy your homemade Schezwan soup!
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