Tomato Egg Drop Soup

Name: Tomato Egg Drop Soup
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: 2½ cups chicken stock, preferably homemade or canned low-sodium broth; ⅓ cup sliced scallions; 1 large egg, lightly beaten; Salt and freshly ground black pepper; 1 tablespoon nam pla (Thai fish sauce), or to taste; ½ cup chopped fresh cilantro leaves; 1 fresh red Thai chile, seeded and minced; 3 large tomatoes, preferably beefsteak, cored, seeded, and cut into wedges, juices reserved; One ½-inch piece fresh galangal or ginger, sliced; 3 tablespoons grape seed, corn, or other neutral oil; ½ teaspoon sugar; 2 large shallots, thinly sliced; 2 kaffir lime leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

A terrific, modern, and unusual version of the classic-sweet and tart from tomatoes and rich from the egg. It’s also heavy on the black pepper, which is characteristic of traditional Vietnamese dishes. This is a great way to start off a meal, but is also lovely at lunch.

Ingredients

3 tablespoons grape seed, corn, or other neutral oil
2 large shallots, thinly sliced

Asia
Vietnam
Lunch
Southeast Asia
Gluten-free
Soup

Method

Put the oil in a large saucepan and set over medium heat. Add the shallots and cook until softened and golden, about 5 minutes. Add the sugar and the tomatoes along with their reserved juices and cook, stirring occasionally, until the tomatoes break down, 10 to 15 minutes.
Add the chicken stock, lime leaves, and galangal and bring the mixture to a boil. Lower t