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Prep Time: 9 Minutes Cook Time: 6 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully. My picky DH really likes it! :) Ingredients:
1 lb fresh tomatoes or 1 lb canned tomato |
5 cups chicken stock |
3 tablespoons fresh ginger, peeled and chopped |
1 tablespoon light soy sauce |
2 teaspoons chili bean paste |
2 teaspoons sugar |
Directions:
1. IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
2. IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
3. Add stock to large saucepan and bring to the simmering point.
4. Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
5. Simmer for 2 minutes.
6. Serve at once.
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