Vietnamese Chicken Tomato Soup
A super easy and quick recipe for chicken tomato soup with a bit of a Vietnamese touch.
Servings: 4 people
- ¼ cup dried shrimp
- 4 cups water
- 2 lb chicken breast
- 1 yellow onion
- 1 tsp salt
- 1 tsp granulated sugar
- 3 large tomatoes quartered
- 1 can chicken broth 14.5 oz
- 1 package silken tofu 16 oz
- 2 stalks green onions minced
- 2 tbsp cilantro minced
- 1 tbsp fried shallots
Add dried shrimp to a bowl. Cover with water and let sit for 10 minutes to clean the shrimp.
Bring 4 cups of water to a boil.
Add chicken breast, onion, dried shrimp, salt, and sugar. Scoop off any impurities you see.
Let it simmer for 30 minutes.
Add tomatoes and chicken broth. Simmer another 15 minutes.
Take out the chicken and shred it into small pieces. Add it back to the broth.
Lastly, add in the silken tofu. The broth should be done at this point.
Ladle soup into bowls. Top with cilantro, green onions, and fried shallots and serve.
- I used chicken breast, but you can use any cut of chicken you want. Cuts with bone will produce a richer, tastier broth.
- Serve soup with a side of rice. I love combining some soup and rice, and eating it together.
- Another thing I like to do is use some soy sauce dipping sauce as a dip for the tofu.
Calories: 345kcal | Carbohydrates: 8g | Protein: 61g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 314mg | Sodium: 1658mg | Potassium: 1174mg | Fiber: 2g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 24mg | Calcium: 102mg | Iron: 2mg