Tomato Soup with Egg

4.80 from 5 votes

This spicy, aromatic, and warming tomato soup with egg is easy to make and incredibly delicious!

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Asian

Diet: Low Fat

Servings: servings

Calories: 391kcal

Author: Adina

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 + 3¾ cups chicken stock+ fine sea salt and ground black pepper

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 ½ 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

Chili: I use either a long red chili (medium hot) or ½ 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.