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Wednesday, 6 June 2012

TOMATO EGG SOUP

TOMATO EGG SOUP
INGREDIENTS:
Tomatoes -----------------2 medium sized
Onion     ------------------1/4 medium sized
Garlic ---------------------1-2 cloves
Ginger --------------------1/2 inch piece
Fresh coriander leaves --1-2 sprigs
Egg-------------------------1
Corn starch----------------1 tbsps
Vegetable stock-----------2 cups
Oil--------------------------1 tbsps
Tomato Sauce-------------2 tbsps
Salt--------------------------to taste
White pepper powder-----1/4 tsp
Vinegar---------------------1 tbsps

METHOD OF PREPARATION:
  1. Wash and finely chop tomatoes. Peel,wash and finely chop onion and garlic. 
  2. Wash,peel and finely chop ginger. Clean,wash and finely chop coriander leaves.
  3. Break egg into a bowl and whisk lightly. Blend cornstarch in half a cup of vegetable stock.
  4. Heat oil in a vok or a pan, add chopped ginger,garlic and stir to fry. 
  5. Add chopped onion and continue to cook for a minute more.
  6. Add tomato sauce,chopped tomatoes and cook on high heat for 2-3 minutes. Stir in remaining vegetable stock and bring it to a boil. 
  7. Add salt to taste and add white pepper powder. Stir in blended cornstarch and cook for a minute or until the soup thickens,stirring continuously.. 
  8. Add vinegar and pour whisked egg in a steady stream, stirring gently to form egg threads. 
  9. Allow egg to come to the top. Serve hot, and garnish with chopped coriander leaves.

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