Chinese tomato soup - delicious recipe for a pan full - Francesca Kookt (2024)

Last week I was asked on Facebook if I had a good recipe for Chinese tomato soup. I didn't have that, but it was still on my 'to cook' list and I got started right away this weekend. Before I got started, I had to…

Last week I was asked on Facebook if I had a good recipe for Chinese tomato soup. I didn't have that, but it was still on my 'to cook' list and I got started right away this weekend. Before I got started, I had to do some research. Because how exactly do you make that Chinese tomato soup? We all know this soup, from Chinese restaurants and especially from the packets that can be found in the supermarket. In the past, when I still had an office job, it was also a popular 4-hour break at our office. Tear open a sachet, throw it in a mug and add some boiling hot water and your Chinese snack is ready. We don't do that anymore, now we just make them ourselves.

I found many different recipes and eventually made my own version from what I had at home. At the bottom of the recipe you will find some variations, including with the addition of applesauce. I read a number of times that this really is the 'secret' ingredient in this soup. I don't know exactly whether that is the case. All I know is that my Chinese tomato soup was incredibly tasty. So you can easily make this as is and vary it according to your needs.

What you need for 1.5 liters of Chinese tomato soup

– 1 ui
– 2 cloves of garlic
– 2 chicken legs
– 1 liter of chicken stock
– 140g tomato puree
– 1 tbsp oil (sunflower or peanut)
– 2 full tbsp flour
– 1 tsp ginger powder
– 100ml water
– 1 can of peeled tomatoes with juice or 3 peeled tomatoes, cut into pieces
– 1 tbsp vinegar
– 4el gembersiroop
– pepper
- salty
– 100g noodles or mie
– 3 slow ui

What you will do for this Chinese tomato soup

Preparation time: 45 minutes

Chop the onion and garlic. Place this together with the chicken legs and chicken stock in a soup pan and bring to the boil. Then let it simmer for 12 minutes over a moderately high heat until the chicken is done. Remove the chicken from the stock and let it cool slightly on a kitchen board. Strain the broth.

Place the same soup pot back on the heat and fry the tomato puree in the oil for a minute over low heat. Keep stirring constantly, otherwise it will stick. Stir in the flour and ginger powder and stir well. Add the water and keep stirring until you have a lump-free paste that is a kind of tomato puree roux. Then you can add the tomatoes, vinegar, ginger syrup and chicken stock. Stir everything well and bring to the boil. Let it simmer gently for 10 minutes.

In the meantime, pluck the chicken from the chicken legs, cook the noodles or noodles and cut the spring onion into thin rings. Then run a hand blender through the Chinese tomato soup to make it smooth. Taste the soup and season with pepper and, if necessary, some salt. If you don't find it too sweet, you can add an extra dash of ginger syrup. Finally, stir in the plucked chicken and let it warm through.

Serve the soup in bowls with some noodles and some spring onion rings.

Variations:
– Also make a thin omelet and cut it into strips. Serve this together with the noodles and spring onion.
– Add a few more vegetables? Then stir in some leek rings at the end with the chicken and let it simmer for another 5 minutes. Or add some bean sprouts at the last minute.
– Applesauce, that seems to be the secret ingredient of this soup (if anyone has experience with this, please let me know!). Well, I didn't have any applesauce at home and opted for ginger syrup. If you still want to use applesauce, replace the 4 tablespoons of ginger syrup for 4 tablespoons of applesauce.

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Chinese tomato soup - delicious recipe for a pan full - Francesca Kookt (2)

Sources:chinesetomatensoep.nl,24Kitchen.nl,dekooktips.com

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Chinese tomato soup - delicious recipe for a pan full - Francesca Kookt (2024)

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