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.