A comforting Spaashal soup, reminiscent of army meals, perfect for enjoying during Fall. Packed with delicious ingredients like chicken, shrimp, and fresh vegetables, it offers complex flavors and a rich broth.
1: In a medium-large sized pot, add the oil, garlic, ginger, and sprinkle onion over medium-high heat.
2: Once fragrant, add the mushrooms and carrots, and stir fry.
3: Add the chicken and shrimp, and fry for 2-3 minutes.
4: Add in the hot stock, sauces, and seasonings, and mix well.
5: Add the corn flour to thicken the soup while it is bubbling.
6: Adjust the seasonings as needed.
7: Stir in the cilantro and spring onion.
8: Gently stir in the egg whites to make ribbons.
9: Turn off the flame and add the sesame oil for aroma.
10: Serve hot.
