Hot Garlic Soup
A home-style recipe for Hot Garlic Soup. Serves 4, ready in about 20 minutes.
Ingredients
- 2 tbsp oil
- 10 garlic cloves, finely chopped
- 1 cup cabbage (band gobi), finely chopped
- 1 carrot, peeled and finely chopped
- 5 cups water / 5 cups water with 1 vegetable stock cube
- 2 tbsp soy sauce
- 1 tbsp chilli sauce
- 1 tsp vinegar
- 1 tsp black pepper
- ½ tsp chilli flakes
- ½ tsp sugar
- ½ tsp salt (less with a stock cube)
- 3 tbsp cornflour mixed with ½ cup water
Missing something?
- No cabbage? Use extra carrot or capsicum.
- No carrot? Use extra cabbage or capsicum.
- No soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
- No cornflour? Use rice flour or plain flour (slightly less crisp).
Method
- Heat the oil and fry the garlic on medium heat for 1–2 minutes, until light golden and fragrant.
- Add the cabbage and carrot and stir-fry on high heat for 2 minutes.
- Add the water, soy sauce, chilli sauce, vinegar, pepper, chilli flakes, sugar and salt. Bring to a boil and simmer for 3–4 minutes.
- Stir the cornflour water and pour it in slowly, stirring, until the soup thickens and turns glossy. Serve hot.
Tip: Take the garlic off the heat as soon as it turns light golden; dark garlic tastes bitter.