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Friday, June 25, 2010

Asian Tomato Soup

6.25.10



Some of you may notice something new on this blog. No..I'm still the same person with a smiley face. "Hint hint" it's at the bottom of the post and also on the right sidebars. Yep yep,  I Just Love My Apron takes on a new challenge on Facebook. After several weeks of thinking and weighing the options, I've decided make a "go" for this task last Tuesday. I'm hoping we can interact more! If you have a Facebook page, feel free to drop me a line and I will follow.

Okay, back to the post. Is this the first soup recipe I posted in a very long time? Hmm..this soup is my favorite soup recipe from my mom. She made this quite often when I was a kid. She served this soup along with deep fried tofu..yummm. I love to eat it with steamed rice. Sometimes I just dump rice in the bowl and slurp through it....burp..


I don't know if this is a Thai or Vietnamese or a little bit of both cuisines. So, I label it "Asian". As you may know I was born in Thailand but my ethnicity is Vietnamese. My whole family tree is Vietnamese but what a shame I haven't had a chance to visit Vietnam..boo! My parents speak Vietnamese to each other but Thai to me and my sisters. Therefore, I could pick up a little bit of the language by listening. I sometimes dream in Thai with people speaking Vietnamese in the background, but screaming out in English. How weird? I think my brain is messed up.

This soup is super easy to make, yet flavorful. My grandma made a similar version of this. It's thicker. Dill and fish were added. She ate it with shredded lettuce. You can add any kind of meat or tofu if you wish, and tweak it with vegetable stock for a vegetarian soup.

For me, I would rather have it plain without meat and get the flavor from the chicken stock. It's not a smooth silky soup as you may like, but the chunks of tomato and sweetness of it could win you over. I used Roma tomatoes because they have more meat and less seeds.

Cut tomatoes to quarter-wise


Asian Tomato Soup
Yield: 2

Ingredients:
4 Roma tomatoes, cut quarter-wise
1 medium shallot, thinly sliced
1 tbsp grapeseed oil
1.5 cups chicken stock or vegetable stock
2 tsp kosher salt
1/4 tsp black pepper
2 tsp sugar
2 stems scallions, cut to 1 inch and keep both white and green part
1 tbsp chopped cilantro
1/2 tbsp fried red onion for garnish


Directions:
  • Heat up a medium sauce pan. When it's hot, add oil
  • Add shallots; pan fry it and stir well.
  • When shallots are brown (if using meat you can add it at this step), then add tomatoes.
  • Season with salt, pepper, and sugar
  • Stir occasionally. Let the tomatoes cook until they are melted about 20 mins with medium heat
  • Use a wooden spoon to break it apart. You will see tomato sauce and chunks at this step.
  • Add stock and bring the soup to a boil. Add salt and sugar if necessary. Simmer with a lid on for 10 more mins
  • Stir well. Turn off the heat. Add chopped scallions and cilantro.
  • Remove from stove and divide into 2 bowls
  • Sprinkle with fried onions and cilantro
That's what you will get before adding stock

I put too much fried onion on this one..yike!




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23 comments:

The Housewife said...

I love tomato soups of all kinds and this one sounds great! You're a brave soul venturing into foreign (facebook) waters.. I wish you the best of luck!

Ma What's 4 dinner said...

Mmm, looks delicious. Another masterpiece. Did you know that you are one of my favorite blogs around? Well, you are! And you prove it I've got a little somethin' somethin' for you over at my place today. Swing on by and take a look.

http://mawhats4dinner.com/it-must-be-award-season/

Lots of yummy love,
Alex aka Ma, What's For Dinner
www.mawhats4dinner.com

Chef Dennis said...

that is such a wonderful tomato soup, it may have to go on my menu next year at school!
thanks for sharing!
Dennis

Stella said...

Oh Tanantha, I'm going to try this-it looks and sounds so wholesome and delicious. And I've never seen an 'Asian' soup like this. Hmm, would it be too weird to have a grilled cheese with it (smile)?
p.s. thanks so much for the tortilla info. We're going to Whole Foods on Saturday morning....

roxan said...

I had no idea that you're vietnamese! I just assumed you were thai because of your name.

This soup looks delicious... I'd totally order it at a restaurant.

Magic of Spice said...

What a fantastic soup recipe...Delightful. And as for FB, how fun:) The Ardent Epicure has a page too. I will be following you as my self though. Have fun!

Monet said...

Even though it is summer, I still love serving soup...especially one like this that showcases the wonderful bounty of sun ripened tomatoes. Yum!

Lazaro Cooks! said...

T,

Another award for you...I bet you more are on the way.

Love the soup, place of origin is not important, the flavors at play here are. I could go for more than one bowl right about now.

Great photos as well.

Be Good!

Pacheco Patty said...

I love tomato soup and your looks very good, I'll have to try this one, thanks for the recipe. Good to see you on Facebook:-)

Joy said...

Love the recipe. It perfect for a night with a good book.

Spicie Foodie said...

Drool.... Great recipe I could eat soup everyday! Your story about your languages made me laugh. I've had similar experience with English/Spanish and French :) I think I'll try your soup with rice that sounds really good, thanks!

Le said...

I love the fact that it's chunky! Yum!Vietnam's one of those places I'll def travel! My friends went there last year and loved it.

Btw I just "liked" your fb page! Woohoo go you

sweetlife said...

great soup, I love the flavor combo...oh I need to try this next week for my girls lunch treat!!

sweetlife

lequan@luvtoeat said...

Tanantha, that part about your dream and people speaking Thai and Vietnamese was hilarious. My parents speak Vietnamese to eachother but Cantonese to me. I can understand Vietnamese though but just can't speak it.

I love tomato soup! Yours looks so flavorful and delicious with the vibrant red colour of the tomatoes colouring the soup. This reminds me of a Vietnamese soup called "bun rue". Not sure if you know what I'm talking about or not. Anyways, thanks for sharing that recipe, sounds and looks great!

denise @ quickies on the dinner table said...

Gorgeous soup - who cares about the origin! I LOLed reading about your dream process hahaha!

Seems like you have the best of all worlds!

Judy said...

Oh I love rice in soup! This soup looks perfect for that. You're mom's recipe looks so good. I think I will need to breakdown and just start cooking your recipes for myself since I don't think I will make it to Seattle. :( LOL.

Anonymous said...

I Stumbled this, and I have to say that my mum makes it waayyyy different. She puts lemongrass in it. But, I have to agree with you that this soup is more about the broth and I too just love pouring it over rice.

Magdalena said...

What can I say...the soup is looks great and I am sure it taste great, too. I am especially tempted to cook Asian style soups (although I do not present them on my blog) and soups, in general. I love soups.
It good that you are on Facebook and I will try to find you know there !
Kind regards.

Magdalena said...

sorry for mistakes in my comment! take care!

Tanantha P. said...

Thank you everyone!

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