imagine a scenario where it's raining outside heavily and you're sitting by the window with a delicious hot and sour soup heavenly isn't it well on that note let's make it hey guys is the Bombay Chef Ferdinand that and welcome to our seafood the first thing is to cut the vegetables and like always say that is the maximum time that it takes while making oriental or Chinese folder next I'm moving on to French beans similarly I'm going to slice it thinly the next ingredient is capsicum again slicing it thinly I'm going to discard the seeds and the membrane let's now move on to cutting cabbage and also cut some carrot into thin Julian's and last but not the least button mushrooms also this could be optional well now that the vegetables are prepped and ready let's move on to making the soup or which I'm heating a wok on high flame and add in a little bit of vegetable oil once the oil begins to smoke we need to lower the flame and add in ginger garlic and green chili which is crushed give it a stir and once it begins to sizzle I'll add in the sliced vegetables give this a toss at this stage we need to increase the flame and make sure these vegetables kind of get stir-fried on high flame well this could take anywhere between 30 seconds to a minute well time to add in the water or vegetable stock well a hot and sour soup is not a very thick Indo Chinese soup neither is it very broth like thin so we need to adjust the consistency but a little later allow this to boil nicely on high flame and this could take anywhere between 2 to 3 minutes depending on the intensity of the flame once this begins to boil allied in dark soya sauce for its nice flavor and peculiar color followed by white vinegar for the sour taste and red chilli sauce for the heat give this a mix [Music] at this stage are also adding some salt but remember there's salt also in the soya sauce and add in some sugar the sugar in this case is not to make the soup sweet but just to balance the sourness and the heat some black pepper give this a stir time to add in the mushrooms along with beans flowers well without mixing the soap I'll start making the slurry of cornflour and water because I do not want the mushroom and bean sprout to get overcooked to the consular I'll add in some cold water mix it till it's nice and lump free add in the slurry and give this a mix one final stir and just before the flame goes off a generous sprinkling of spring greens and red chili oil with this your hot and sour soup is ready and finally some more of the red chili oil and spring onions with this your hot and sour soup is ready to make your monsoons even better make this for your family and wait for what makes the Bombay chef gets into your kitchen also do not forget to like and share our videos and subscribe to Rocky