I know it’s a hot day today but I really wanted to make this soup! I bought all the ingredients so I couldn’t really not cook it lol
This recipe is by Marion’s Kitchen. She’s a Thai/Australian cook, you should check her YouTube channel out! She made this look so simple and I can tell you it was! So this is how I made it.
Ingredients: 2 large tomatoes, half a garlic (I chose a small one), 6 cups of chicken stock, 2 eggs, 2 tablespoon cornflour plus 2 tablespoon cold water, 2 tablespoon light soy sauce, quarter teaspoon ground white pepper (I only had ground black pepper) and 2 spring onionsGet all your ingredients ready and prepped: Cut the tomatoes into wedges and sprinkle with salt, mix the cornflour and water together, lightly whisk the eggs, grate the garlic and slice the spring onionsIn a pan heat the oil for a couple of minutes and add the tomatoes, cook until they have softened Once softened, stir in the garlic and add in all the chicken stock. Bring it to a simmerStir the soup to to form a vortex and pour in the egg into the centre and stir to form lacy eggAdd in the cornflour and water mix, soy sauce and pepper. Simmer until thickened Add spring onions at the end and you are ready to eat!
This is such a delicious recipe! The egg was velvety and the soup had such a subtle tomato flavour. This actually reminds me of my childhood when my mum used to make tomato soup!
This didn’t take long to cook; which is great for a midweek meal. Why not add noodles to it or even rice! It’s endless… A must try!
The Oriental Foodie 