Chinese Tomato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 151.6
- Total Fat: 1.5 g
- Cholesterol: 26.0 mg
- Sodium: 345.5 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.5 g
- Protein: 7.8 g
View full nutritional breakdown of Chinese Tomato Soup calories by ingredient
Introduction
Is from www.smulweb.nl Tastes very authentic and has lots of good reviews. It's delicious and healthy as you simmer the chicken for at least 1 hour and take off the skin before further preparing.I used 1.5 tsp of sambal (chili paste) but recipe says 1 or more to taste, is personal.
Is from www.smulweb.nl Tastes very authentic and has lots of good reviews. It's delicious and healthy as you simmer the chicken for at least 1 hour and take off the skin before further preparing.
I used 1.5 tsp of sambal (chili paste) but recipe says 1 or more to taste, is personal.
Number of Servings: 8
Ingredients
-
water, 1 liter
sieved & canned tomatoes, 2x500g
2 chicken legs
2 chicken stock cubes
1 onion, peeled and halved
3 garlic cloves, peeled and halved
6 tbsp sugar (castor)
4 tbsp sweet soy sauce
2 tbsp vinegar
1 tsp of sambal (chili paste)(or more, to taste)
1 tsp djahe
1 tsp sereh
2 tbsp cornflour
noodles (I left these out)
Tips
8 people can enjoy this as an appertiser but you need 2 servings if this is your main meal!
Directions
- Bring 1 liter of water to the boil with onion, garlic, chicken stock cubes and chicken legs.
- Simmer for 1 -1.5 hours (until chicken legs are cooked).
- Take ingredients from the stock
- I pureed the garlic and onion and added these to stock, was delicious but original recipe doesn't say to do this.
- Let the chicken cool down, then remove meat from skin and bones and slice finely - keep in bowl until required
- Add seived tomatoes to stock and stir.
- Mix in another bowl the sugar, sweet soy sauce, vinegar, djahe and sereh.
- Stir mix into soup.
- Mix cornflour with a little cold water until it's a smooth paste.
- Add noodles (I didn't as I prefer the soup without but it is in the original recipe).
- Simmer for another 20 minutes
- Add the cooked sliced up chicken.
- Enjoy!
Serving Size: 8 servings
- Simmer for 1 -1.5 hours (until chicken legs are cooked).
- Take ingredients from the stock
- I pureed the garlic and onion and added these to stock, was delicious but original recipe doesn't say to do this.
- Let the chicken cool down, then remove meat from skin and bones and slice finely - keep in bowl until required
- Add seived tomatoes to stock and stir.
- Mix in another bowl the sugar, sweet soy sauce, vinegar, djahe and sereh.
- Stir mix into soup.
- Mix cornflour with a little cold water until it's a smooth paste.
- Add noodles (I didn't as I prefer the soup without but it is in the original recipe).
- Simmer for another 20 minutes
- Add the cooked sliced up chicken.
- Enjoy!
Serving Size: 8 servings