Directions

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  1. Bring chicken stock and water to a boil in a large pot. Add tomato paste, black pepper, salt, and cook for 5 minutes. Now add the chili powder, soy sauce and chicken to the stock and cook for further 10 minutes.
  2. Remove the scum that rises to the surface with the help of a spoon. Thicken the stock by dissolving corn flour in 1 cup of water, making sure there are no lumps. Stir it into the soup.
  3. Add the lemon juice. Usually synthetic vinegar is added for sourness, but we’ll use lemon juice because it’s more nutritious and tastes so much better. With the flame turned low, add the vegetables.
  4. Beat the egg whites and pour into the pot in a thin stream. Take care not to stir for at least 2 minutes. People often make the mistake of stirring the soup too soon, but that just breaks the egg white into tiny pieces and clouds up the soup.
  5. Cloudy soup does not look very appetizing. Pour the soup into a pretty bowl and serve with small dishes of chili sauce, soy sauce and green chili in vinegar.