John Myers
Asian Tomato Soup
The perfect asian tomato soup recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast fillet
- 3 tbsp Oil
- 1 liter Hot water
- 1 tube Tomato paste 200 g
- 1 Can Sliced tomatoes 400 g
- 2 tbsp Sweet soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 3 tbsp Sugar
- 1 Can Bamboo shoots in slices 140 g
- 1 Can Mushrooms 150 g
- 300 ml Cooking cream
- Coriander for garnish
- Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Halve the bamboo shoots lengthways. Cut the mushrooms into slices. Heat oil (3 tbsp) in a wok or a high pan and fry the chicken breast fillet strips in it / stir-fry. They shouldn’t take on a dark color. Deglaze / pour on with hot water (1 liter). Add the tomato paste, the sliced tomatoes, bamboo shoots and mushroom slices. Season with sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), light soy sauce (2 tbsp) and sugar (3 tbsp). Let everything simmer / boil for about 8-10 minutes. Fold in the cream (300 ml) and simmer / cook for another 4 – 5 minutes. Serve the soup garnished with coriander.
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