Vietnamese Tomato Soup

Ingredients

2 tablespoons vegetable oil
2 shallots, thinly sliced
2 cloves garlic, minced
1/8 teaspoon red chilli pepper flakes
1 pound stalk of lemongrass, (use only the inner yellow section) and it so the
1 tablespoon sugar
2 tablespoons nuoc nam sauce (Fish sauce)
Juice of 1 lime
Cilantro for garnish
Salt and pepper

Preparation

1
Heat the oil in a large soup pot.
2
Add the sliced shallots in the vegetable oil and cook until softened.
3
Add the garlic, red pepper flakes and stir for one minute.
4
Add the crushed tomatoes and the lemongrass stalk, fresh ginger, sugar and nuoc nam sauce and stir.
5
Add in the chicken broth.
6
Bring to a boil and then let it simmer for 15 minutes.
7
Add juice of one lime and stir.
8
Add salt and pepper to taste. Taste and add more nuoc nam if necessary.
9
Variation: Add soft tofu, cut into cubes during the last five minutes when the soup is simmering.

 



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.

Yield:

6.0 servings

Added:

Thursday, December 10, 2009 - 6:15am

Creator:

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