Chinese Tomato and Chicken Soup in Light Broth Recipe
Delicate soup with pieces of chicken, tomatoes and scallions in a light, slightly tangy broth. In Chinese homes, soups like this often appear as an everyday, simple lunch – they are quick, inexpensive and warming. The flavor is reminiscent of a mix between clear chicken soup and tomato soup, but without cream and pasta.
This soup combines the comfort of classic chicken broth with the freshness and gentle acidity of ripe tomatoes, in a light, everyday Chinese-style version without cream or pasta. It is quick to prepare, budget-friendly and perfect when you want something warming but not too heavy.
Chef's tips
Use ripe, flavorful tomatoes – they are key to the taste. If your tomatoes are less aromatic, you can add a small splash of tomato passata for extra depth. Do not brown the garlic and ginger, as they can turn bitter; they should only release their aroma. Adjust the amount of soy sauce to the saltiness of your broth.
How to serve
Serve in deep bowls, with extra freshly ground white pepper on the table. A side of steamed rice makes it a more filling meal. You can also add a drizzle of sesame oil or a few drops of chili oil for extra aroma and a light kick.
Ingredients
- boneless chicken thigh or chicken breast - 250 g
- tomatoes medium, ripe - 3 piece
- chicken or vegetable broth - 1.2 l
- garlic - 2 cloves
- fresh ginger - 3 slices
- spring onion (scallion) - 3 piece
- soy sauce - 1.5 tablespoons
- oil - 1 tablespoon
- sugar enhances the flavor of the tomatoes - 0.5 teaspoons
- salt to taste
- ground white or black pepper to taste
Preparation
- Cut the chicken into thin strips or small cubes.
- Scald the tomatoes with boiling water, peel them (if you like) and cut into large pieces.
- Finely chop the garlic, slice the ginger into thin slices. Slice the scallions, keeping the white and green parts separate.
- Heat the oil in a pot over medium heat. Add the garlic, ginger slices and the white part of the scallions. Fry for 1–2 minutes, stirring, until they become very fragrant but do not brown.
- Add the chicken and fry for 3–4 minutes, stirring, until the meat turns white on all sides.
- Add the chopped tomatoes and fry for another 2–3 minutes, until the tomatoes start to break down and release their juices.
- Pour in the broth, add the sugar and soy sauce. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, until the chicken is tender and the soup has a pronounced flavor.
- Remove the ginger slices. Season the soup with salt and pepper to taste.
- Finally, add the green part of the scallions, stir and serve the soup hot.
Storage
Zupę przechowuj w lodówce do 3 dni. Podgrzewaj na małym ogniu. Możesz ją też zamrozić – pomidory po rozmrożeniu będą bardziej rozpadnięte, ale smak pozostanie dobry.
