A delicious recipe for sweet Chinese tomato soup, like you, can buy in our Dutch Asian restaurants. There are many recipes, but this one tastes the same. And ready in just 30 minutes!
When we used to eat Chinese when I was very little (and that was not often), I always asked my father to bring a bowl of Chinese tomato soup. I was just so crazy about it, and still am. And although I have searched for this recipe in very many cookbooks, I still had not found it.
With a secret ingredient
At the food blog swap this month I was designated to cook from the blog of Melissa (sunshine in my kitchen (Dutch blog)). And then my eye fell on the Chinese tomato soup. Would this then be THE recipe? And indeed it was, this soup tastes the same as the Chinese tomato soup which you can order at the Dutch Chinese. With a secret ingredient: applesauce. So for future preparation: I'm covered!
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- 1 onion
- 2 cloves garlic
- 1 chicken breast cut into cubes
- 30 grams tomato paste
- 500 ml chicken broth
- 800 grams tomato sauce passata
- 2 cm fresh ginger fresh
- 2 tablespoons Kecap Manis
- 2 tablespoons ginger syrup
- 200 grams apple sauce
- 1 tablespoon rice vinegar
- ½ teaspoon sereh also known as lemon grass
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 eggs
- 2 spring onions small strips
Ingredients you need per step are listed below the step in Italic
- Cut the onion and garlic fine.
- Heat some oil in a soup pot.
- Add the chicken cubes into the soup pot and bake for 3 minutes.
- Then add the onion, fry for 3 minutes and add the garlic. Fry the garlic for a moment (not to long otherwise it would become bitter).
- Add the tomato puree with the chicken onion mixture and stir-fry the puree for about 2 minutes until it no longer smells sour, but slightly sweet.
- Pour the passata and stock with the chicken and grate the ginger into the soup.
- Bring the soup to the boil, reduce the heat and simmer for 10 minutes until the chicken meat is done.
- Add the sweet soy sauce, ginger syrup, applesauce, vinegar, sereh and salt. Mix well.
- Stir the cornstarch with the cold water, add to the soup and bring to the boil, while continuing to stir until the soup thickens.
- When the soup thickens, put the heat low.
- Taste and if necessary season with some extra sugar (tomatoes differ in sweetness and sometimes it may be necessary to add a little extra sugar to get the sweet Chinese tomato soup taste).
- Meanwhile heat some oil in a frying pan and bake 2 thin omelets of each egg, by whisking the egg and spread the egg as thin as possible over the bottom of the frying pan. Use 1 egg at a time to get the omelette as thin as possible.
- Roll the egg up, and cut it into thin strips. Slice the onion into strips.
- Pour the soup into a bowl and add the onion and omelette strips.
- Serve immediately.