Vietnamese Chicken Tomato Soup
A super easy and quick recipe for chicken tomato soup with a bit of a Vietnamese touch.
Servings: 4 people
Calories: 345kcal
Ingredients
- ¼ cup dried shrimp
- 4 cups water
- 2 lb chicken breast see note 1
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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