Make this easy and delicious popular Indo-Chinese Hot and Sour Soup at home now. No need for Chinese takeout anymore!
Heat oil in a large pot and add the ginger & garlic, and fry for a few seconds on high heat. Now add all the vegetables and cook for 2-3 minutes on high heat while stirring continuously. Add the shredded chicken and cook for another minute or two. Now add the water, sriracha sauce, dark soy sauce and white vinegar. Add salt and pepper to taste. Bring the soup to a boiling point, and add the cornflour slurry, and stir continuously until the soup becomes thick and reaches a consistency to your liking. Now slowly add the whisked egg, stirring continuously, forming rivulets. Serve immediately.