Vietnamese Tomato Soup

Photo: Andrea Sperling

Ingredients

2 tablespoons vegetable oil

2 shallots, thinly sliced

2 cloves garlic, minced

1/8 teaspoon red chilli pepper flakes

28 ounces can crushed tomatoes

1 pound stalk of lemongrass, (use only the inner yellow section) and it so the

1 inch thick slice of fresh ginger root, peeled and sliced thinly

1 tablespoon sugar

2 tablespoons nuoc nam sauce (Fish sauce)

Juice of 1 lime

1 quart organic chicken broth

Cilantro for garnish

Salt and pepper

Preparation

Heat the oil in a large soup pot.

Add the sliced shallots in the vegetable oil and cook until softened.

Add the garlic, red pepper flakes and stir for one minute.

Add the crushed tomatoes and the lemongrass stalk, fresh ginger, sugar and nuoc nam sauce and stir.

Add in the chicken broth.

Bring to a boil and then let it simmer for 15 minutes.

Add juice of one lime and stir.

Add salt and pepper to taste. Taste and add more nuoc nam if necessary.

Variation: Add soft tofu, cut into cubes during the last five minutes when the soup is simmering.

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About

I had a variation of this soup on a trip to Hoi An, Vietnam. It was like an Italian Tomato Soup with a Vietnamese twist. In southern Vietnam, they often cook with tomatoes. Variations include adding soft tofu to the soup, cut into cubes, or a few tablespoons of heavy cream.

Serve with crusty french bread.