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Vietnamese chicken tomato soup
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5 from 5 votes

Vietnamese Chicken Tomato Soup

A super easy and quick recipe for chicken tomato soup with a bit of a Vietnamese touch.
Prep Time10 mins
Cook Time45 mins
Course: Soup
Cuisine: Vietnamese
Keyword: chicken tomato soup
Servings: 4 people
Calories: 345kcal



  • 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