A classic, light and tangy Chinese tomato chicken soup ready in ~30 minutes.
Ingredients (serves 4)
- 2 chicken breasts or thighs, thinly sliced
- 3 medium ripe tomatoes, cut into wedges
- 4 cups (1 litre) chicken broth
- 2 cloves garlic, minced
- 3 slices fresh ginger
- 2 spring onions, cut into 5cm pieces
- 1 tsp light soy sauce
- ½ tsp sesame oil
- Salt and white pepper to taste
- 1 tbsp cornstarch + 2 tbsp cold water (optional, to thicken)
- 2–3 eggs, beaten (optional, for egg ribbons)
Instructions
- Toss chicken with a pinch of salt and cornstarch. Marinate 10 mins.
- Bring broth to a boil with ginger and spring onions.
- Add tomatoes, simmer 10 mins until softened.
- Add chicken, cook 5–8 mins until done.
- Slowly drizzle in beaten eggs while stirring for silky egg ribbons.
- Season with soy sauce, sesame oil, white pepper, and salt. Serve with rice.
Tips
- Use white pepper for authentic Chinese flavour.
- Ripe tomatoes create the best natural sweet-sour broth.
- Add a splash of rice vinegar to brighten if tomatoes aren’t tart.
- Add noodles or bok choy in the last 5 minutes for a heartier meal.