Vietnamese Tomato Soup Recipe
meatless soup speaks about the bold Vietnamese flavors.
Ingredients
- 2 large ripe tomatoes - sliced
- 1 large red onion – sliced
- 1 tsp black pepper seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 sprigs coriander leaves (separate stems and leaves)
- ½ tbsp fish sauce (or soy sauce)
- 4 tbsp oil
- Salt for taste (taste soup mixture first before adding)
Directions
- Heat oil and sauté onion and spices.
- Add tomatoes and coriander stems.
- Stir and cook till mushy.
- Pour 1 liter of water and simmer till heated through.
- Cool it down slightly and blend/process for a thick mixture.
- Pour back in the pot, add fish sauce and salt.
- Simmer again.
- (Add more water for a diluted version)
- To serve, garnish with coriander leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 3 servings | |
| Calories 216 | |
| Calories from Fat 172 | 80% |
| Total Fat 19.56g | 24% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 244mg | 10% |
| Potassium 412mg | 12% |
| Total Carbs 11.41g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.11g | 3% |
| Protein 2.35g | 4% |
