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.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!