Spicy Indo-Chinese Hot and Sour Soup

1.Heat the vegetable oil in a large pot over medium heat.

2.Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Stir in the minced garlic, ginger, and slit green chilies, cooking for another 1-2 minutes until fragrant.

4.Add the sliced mushrooms and cook for 2-3 minutes until they start to soften.

5.Incorporate the julienned carrots, sliced bell peppers, and shredded cabbage, stirring well to combine.

6.Pour in the vegetable broth and bring the mixture to a boil.

7.Once boiling, reduce the heat and add the soy sauce, vinegar, chili sauce, sugar, and black pepper. Stir well to combine all the flavors.

8.Let the soup simmer for about 10-15 minutes, allowing the vegetables to cook through and the flavors to meld together.

9.In a small bowl, mix the cornflour with water to create a slurry. Gradually add this to the soup while stirring continuously to thicken it slightly.

10.Simmer for another 2-3 minutes until the soup reaches your desired thickness.

11.Remove from heat and ladle the soup into bowls. Garnish with chopped green onions and fresh cilantro leaves before serving.