Step 1

Heat butter in a pan over medium flame.

Step 2

Add the vegetables, spring onions, onions, ginger garlic paste and saute for 2 to 3 minutes.

Step 3

Add the corn flour and stir well.

Step 4

Pour the vegetable stock and stir.

Step 5

Add the chilli sauce, soy sauce, vinegar, salt and pepper powder.

Step 6

Mix well and bring to a boil.

Step 7

Pour into individual soup bowls.

Step 8

Garnish with coriander leaves and serve at once.