This spicy, aromatic, and warming tomato soup with egg is easy to make and incredibly delicious!
After a traditional German soup yesterday โ the German Savoy Cabbage Soup โ I have an Asian-inspired tomato soup with egg for you today. This soup is apparently a popular Vietnamese and Cambodian soup recipe.
And if you would like to try other brightly colored and aromatic soups, you could try this Butternut Squash and Red Pepper Soup or the Carrot Ginger Soup with Coconut Milk.
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Recipe ingredients
Tomatoes: I used canned tomatoes.
Flavor ingredients: Red or white onions or shallots, garlic, ginger, lime leaves, chili (fresh or red chili flakes), fish sauce, salt, and pepper.
Eggs: You will need one or two eggs per serving. I love poached eggs, and I have them quite often for breakfast or lunch. Check out Garlic Mushroom Toast with Poached Eggs or Poached Eggs and Tomatoes on Toast.
See the recipe card for full information on ingredients and quantities.
How to make tomato soup with eggs?
Step #1: Saute the aromatics.
Step #2: Add the remaining ingredients (except for the eggs) and simmer the soup.
Step #3: Blend the tomato soup and adjust the taste.
Step #4: Break the eggs in small bowls.
Step #5: Poach the eggs for 4 minutes or until done to your liking.
Step #6: Place them on paper towels to absorb the excess water.
Tips for poaching eggs
One of the most important things: the water should not be boiling when you add the eggs - just gently simmering. If itโs boiling, turn down the heat and wait.
Once the water simmers, stir to make a swirl, then gently slide in the eggs. The swirl helps the whites wrap nicely around the yolks.
Poach no more than two eggs at a time unless you have a wide pot - they need space.
Let them simmer for 4โ5 minutes, or until theyโre done to your liking. Use a slotted spoon to lift and lightly press an egg to check the texture.
Store the soup
Refrigerate the tomato soup in the covered pot or in an airtight container for 3-4 days.
Freeze it for up to 3 months. Defrost it in the fridge.
Reheat it on the stovetop or in the microwave.
The poached eggs should be cooked and served immediately; they are not suitable for storing.
Tomato Soup with Egg
Equipment
- Dutch oven or another soup pot
- Saucepan for poaching the eggs
- Small cups or ramekin dishes
- Slotted spoon
Ingredients
Tomato soup:
- 3 small red onions or shallots
- 2 garlic cloves
- 1 red chili or red chili flakes taste, Note 1
- 1 thumbsize piece of ginger
- 1 tablespoon peanut oil
- 2 cans chopped tomatoes 400 g/ 14 oz each
- 1 tablespoon sugar
- 2 tablespoons fish sauce Note 2
- 4 lime leaves
- 3ยพ cups chicken stock or vegetable stock
- 4 eggs very fresh
- a splash of white wine vinegar
- fine sea salt and ground black pepper
- a small bunch of cilantro or parsley, fresh
Instructions
Tomato soup:
- Saute aromatics: Finely chop the onions, garlic cloves, chili (or red chili flakes), and ginger. Heat the oil, add the chopped ingredients, and cook until golden and fragrant.3 small red onions + 2 garlic cloves + 1 red chili + 1 thumbsize piece of ginger + 1 tablespoon peanut oil
- Simmer tomato soup: Add the canned tomatoes, sugar, fish sauce, lime leaves, and chicken stock. Stir well, bring to a boil, and simmer on low heat for about 30 minutes. Blend the soup and adjust the taste with salt and pepper.2 cans chopped tomatoes + 1 tablespoon sugar + 2 tablespoons fish sauce + 4 lime leaves + 3ยพ cups chicken stock+ fine sea salt and ground black pepper
Poached eggs:
- Water: Bring a wide pan of water to a boil. Add a splash of white wine vinegar to the water. Turn the heat to very low and wait until the water stops boiling and only simmers.a splash of white wine vinegar
- Break each egg into individual small cups or ramekin dishes.4 eggs
- Create a swirl in the water using a whisk. Carefully place the eggs into the water. It is preferable to poach only two eggs at a time, so either poach the eggs in batches or use two pans.
- Poach the eggs: Set the timer to 4 minutes. Check if the eggs are done to your liking by carefully lifting one egg with a slotted spoon. You should be able to tell if it is done to your liking just by looking at it or touching it gently with a finger. If it's not done yet, place it back into the water and continue simmering for another ยฝ to 1 minute.
- Drain the eggs: Line a large plate with a paper towel. Carefully lift the eggs from the water with the slotted spoon and place them on the lined plate; the paper will absorb the excess water. Pat the top sides of the eggs dry with a piece of kitchen paper as well.
- Serve tomato egg soup: Fill four bowls with the soup, carefully place one egg into each bowl, and sprinkle the soup with chopped herbs. Sprinkle the eggs with some flaky salt and serve immediately.a small bunch of cilantro
Notes
- Chili: I use either a long red chili (medium hot) or ยฝ teaspoon of red chili flakes. If using fresh chili, you can remove the seeds or leave them in - the more seeds, the hotter the soup. Feel free to use other types of red chilies to taste.
- Fish sauce: Nuoc mam or tuk trey if available, if not, regular fish sauce would do.
Evi @ greenevi says
I'm normally not a big fan of tomato soups, but this version with ginger sounds really really good, I'll definitely try it ๐
Adina says
I hope you do, Evi, it is a lovely soup.
Sissi says
The soup looks beautiful (reminds me of summer, which is perfect now that the days are so gloomy). I often use galangal (it's obligatory in Thai cuisine) and, as you shave mentioned, it's not similar to ginger in taste (though it looks very similar!). If you ever happen to find galangal, you can freeze it in thick slices (I do it when I buy too much). Nevertheless, even though the taste is different, it was a good idea to add ginger! I'm sure your soup tasted wonderful in spite of all the modifications!
Adina says
Good tip about galangal, thank you, Sissi. I will remember it, if I ever find galangal, I would probaby need to find an Asian shop in a larger town somewhere...
Anca says
Happy New Year!
It sounds like a lovely soup. In Vietnamese cuisine, fish sauce is in everything, I would like to try this soup, in a vegetarian option though. ๐
Monica says
Happy New Year! This soup is so interesting. I love those sort of tart Thai soups and such, and this has me thinking of that. The poached egg on top is a perfect touch.
Adina says
Happy New Year, Monica! Thank you.
Angie@Angie's Recipes says
Been eating lots lots of ginger lately...bet this soup tastes amazing!
Adina says
I loved it, although it being soooo hot!