Recipe: Egg drop soup with tomato – Canh trứng cà chua

Egg drop soup with tomato - Canh trứng cà chua

By Helen Le Published: August 22, 2014

  • Prep: 5 mins
  • Cook: 5 mins
  • Ready In: 10 mins

  • Crack two eggs in a bowl. Add some pepper, chicken stock and 1 tsp fish sauce. Beat well.
  • In a saucepan, add 1 tsp vegetable oil and fry some shredded spring onion (white part only) until fragrant. Then add the tomato and stir-fry for 1-2 minutes until soft. Then add 1 tsp fish sauce and cook for another minute till the tomatoes break down. Add 4 cups or 1 litre of water. Add 1/2 tsp salt and 1 tsp chicken stock. Bring it to a boil on high heat and then turn down to medium low.
  • When the soup is simmering, very slowly pouring the beaten eggs and stir the soup in one direction. The eggs will be cooked within seconds and form tiny ribbons.
  • Transfer to a large bowl and garnish with chopped spring onion.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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