Hungry for Thai

Easy 10-Minute Tomato Egg Drop Soup

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 4

After coming back from a holiday or any vacation, I always crave comfort food—but I also want something quick and easy. When I’m tired from a long day, I just need a simple, cozy meal to wind down. This Tomato Egg Drop Soup is always at the top of my list. It’s perfect for cold days, comforting, effortless, and exactly what I need. 💗

Ingredients

- •2 Tomatoes
- •2 Eggs
- •1 tbsp of Vegetable Oil
- •2 cloves of Garlic
- •5 cups of Chicken Stock
- •2 tbsp of Corn Flour (Cornstarch) - mixed with 2 tbsp water
- •1 tbsp of Soy Sauce
- •1 pinchs of Pepper Powder
- •1 tsp of Salt
- •2 tbsp of Cilantro

Steps

How to Cook Easy 10-Minute Tomato Egg Drop Soup:
1. Season the tomato wedges with a little salt and let them sit for a couple of minutes. This helps draw out their juices and boosts the overall flavor of the soup.
2. Heat the vegetable oil in a saucepan over high heat. Add the tomatoes and cook, stirring, for about 2 minutes until they start to soften and release their juices. Stir in the grated garlic until fragrant, then pour in the chicken stock. Bring everything to a gentle simmer.
3. Stir the soup in a circular motion to form a vortex in the center. Slowly pour the whisked eggs into the center while stirring vigorously. You’ll see delicate, lacy egg strands form almost instantly.
4. Add the corn flour mixture, soy sauce, and white pepper. Simmer for another minute until the soup slightly thickens. Stir in the cilantro and season with salt to taste. Serve hot and enjoy right away.