Prep 9 mins
Cook 6 mins
This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)
- IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
- IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
- Add stock to large saucepan and bring to the simmering point.
- Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
- Simmer for 2 minutes.
- Serve at once.
simple fast i made with canned tomatoes ,i am the queen of the can , this, as all your recipes are , is concisely written i used the jarred crushed ginger just a teaspoon
Mmmmmm! This is a comforting tomato soup with a twist of some terrific Asian flavors. The only extra thing I added was a little garlic. This was extremely easy to make. I garnished with scallions. Thanx for a great spin on tomato soup!
I love this soup! Great flavor and is good with a grilled cheese sandwich! The ginger flavor comes through very well and is delicious! Made for Edition 10 of Make My Recipe February 2010.