Bring chicken stock and water to a rolling boil in a large pot.
Add tomato paste, black pepper and salt, cook for 5 minutes.
Now add the chili powder, soy sauce and chicken to the stock and gently simmer on medium low heat for further 10 minute.
Remove the scum that rises to the surface with the help of a spoon.
Add in cabbage and carrot and let it simmer for 2 minutes.
Thicken the stock by adding the corn flour paste in a thin stream while slowly and gently stirring the soup in one direction.
Beat the egg whites and pour them in the soup in a thin stream.
Add the lemon juice.
Pour the soup in a pretty bowl and serve with chili sauce, soy sauce and green chilies in vinegar.
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i try this soup and this is very tasty
wooo..it waz really very tasty I tried and got appreciation from my entire family thankx Chef ..u made it easier to make in minutes.....!!
i really like it i made it at home for my family n all member liked it so much
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