Vietnamese•comfort
Vietnamese Chicken Tomato Soup
A super easy and quick recipe for chicken tomato soup with a bit of a Vietnamese touch.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Add dried shrimp to a bowl. Cover with water and let sit for 10 minutes to clean the shrimp.
- 2
Bring 4 cups of water to a boil.
- 3
Add chicken breast, onion, dried shrimp, salt, and sugar. Scoop off any impurities you see.
- 4
Let it simmer for 30 minutes.
- 5
Add tomatoes and chicken broth. Simmer another 15 minutes.
- 6
Take out the chicken and shred it into small pieces. Add it back to the broth.
- 7
Lastly, add in the silken tofu. The broth should be done at this point.
- 8
Ladle soup into bowls. Top with cilantro, green onions, and fried shallots and serve.