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.