Canh Cà Chua Trứng - Vietnamese Tomato Egg Drop Soup
This tomato egg drop soup makes use of only a handful of inexpensive ingredients you are already using in the kitchen. In just fifteen minutes. This easy and delicious soup is an excellent option for a quick and easy meal.
Ingredients
- 3 shallots, thinly cut
- 3 medium tomatoes that have been chopped into small wedges (or four small tomatoes)
- olive oil
- 1/2 teaspoon salt
- 3 1/4 cups of chicken broth (or simply water)
- 1 tablespoon fish sauce (or for that matter, to taste)
- 3 large eggs, beaten
- black pepper
- Scallions thinly cut
- roughly chopped roughly chopped
- 3 shallots, thinly cut
- 3 medium tomatoes that have been chopped into small wedges (or four small tomatoes)
- 1/2 teaspoon salt
- 1 tablespoon fish sauce (or for that matter, to taste)
- 3 1/4 cups of chicken broth (or simply water)
- 3 large eggs, beaten
- roughly chopped roughly chopped
- Scallions thinly cut
- black pepper
Instructions
- Set a pan on moderate heat. Add oil. When the oil is hot add the shallots cut into slices, stir, and cook until fragrant, and lightly brown.
- Add the tomato wedges, continue stirring and cooking until the tomato's exterior begins to appear soft and soft. Add salt, and give it a the chance to stir.
- Add the chicken broth (or water) to the pot. The soup should be brought to an unbeatable boil, then reduce to a simmer. Continue to simmer for a few minutes so that the flavors mix. Sprinkle with fish sauce according to your preference.
- As the soup simmers and the eggs are beating, pour them slowly into the soup while stirring it in a circular manner with chopsticks or ladles. Based on the speed at which you stir, you'll be able to see small or large egg ribbons. Be careful not to stir too fast as it could break the eggs into small pieces.
- The soup is seasoned with chopped scallions, black pepper and chopped cilantro. Transfer the soup to serving bowls and serve right away.