Canh Trung Ca Trua (Tomato and Egg Drop Soup)
INGREDIENTS
- 4 lime leaves, frozen or dried (optional)
- 4 shallots, thinly sliced
- 5 cups chicken broth
- 5 eggs, lightly beaten
- freshly ground black pepper
- 4 galangal slices, frozen or dried (optional)
- 5 large ripe tomatoes, cored, seeded and cut into wedges
- 1/4 teaspoon salt
- 1 scallion, finely sliced
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 tablespoon nuoc mam (Vietnamese fish sauce)
- 1 tablespoon shredded coriander
|
To prepare:
- If using dried lime leaves and galangal, soak them in hot water for 30 minutes. Drain.
- Heat the oil in a 3-quart saucepan over moderate heat.
- Add the shallots and saute until fragrant.
- Add the tomatoes and sugar and cook for 5 minutes, or until the tomatoes are very soft.
- Add the chicken broth and bring to a boil over high heat.
- Stir in the lime leaves, galangal, salt and fish sauce.
- Reduce the heat, cover the pan and let the broth simmer for 30 minutes.
- Remove and discard the lime leaves and galangal.
- Bring the soup Back to Free a boil.
- While the soup is actively boiling, pour in the eggs in a thin slow stream and stir gently for 30 seconds.
- Add the scallion and coriander.
|