If you’re in the mood for a comforting yet exotic soup, our Chicken Mince Vietnamese Tomato Soup is a delightful choice that brings a fusion of vibrant flavors and textures to your table. This recipe is inspired by the rich culinary traditions of Vietnam, known for its fresh ingredients and aromatic spices. The soup features finely minced chicken, which provides a hearty base, and ripe tomatoes, adding a naturally sweet and tangy profile.
Infused with traditional spices and herbs like garlic, ginger, and cilantro, this soup is not only soothing but also offers a burst of freshness with every spoonful. Perfect for any season, this soup can be enjoyed as a light main course or a starter. Join us as we explore how to bring this delectable Vietnamese-inspired dish to life in your kitchen.
Cultural Significance of Chicken Mince Vietnamese Tomato Soup
Súp cà chua holds a special significance in Vietnamese culinary culture. Its birthplace is in Northern Vietnam, where tomatoes grow in abundance. The dish came about as a creative way to utilize the fresh tomatoes being harvested. As Vietnamese tomatoes tend to be smaller and more acidic than American varieties, they impart a distinctly tangy, vibrant flavor to the broth.
Over time, this tomato soup grew popular throughout all regions of Vietnam, adapting to local ingredients and tastes. Beef and fish sauce often provide the savory depth in the Southern renditions. The chicken mince variation likely emerged as a lighter alternative to balance the acidity of the tomatoes.
Beyond its refreshing taste, súp cà chua also took on the role of a versatile, nourishing comfort food. It became a household staple that was affordable, easy to make, and appealing to all ages. The soup embodied the resourcefulness of Vietnamese cooks to transform simple, fresh ingredients into a dish that warms the belly and the soul.
Ingredients for Chicken Mince Vietnamese Tomato Soup
To make this adaptation of the classic soup, the following ingredients will be needed:
Chicken Mince
- 500g ground chicken
Aromatics
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2-inch piece ginger, peeled and sliced
- 2 stalks lemongrass, trimmed and bruised
Seasonings
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon ground black pepper
Vegetables
- 4 medium tomatoes, cored and chopped
- 2 medium carrots, peeled and sliced
- 1 cup green beans, ends trimmed
Broth
- 6 cups chicken broth
- 2 cups water
Garnishes (optional)
- 1⁄4 cup chopped cilantro
- Lime wedges
- Sliced chili peppers
- Bean sprouts
For the protein, lean ground chicken provides gentle flavor without overpowering the tomato base. Fish sauce, lemongrass, and ginger add Vietnamese flair. Vegetables like carrots, green beans, and tomatoes lend color, nutrients, and balance. Chicken broth boosts the body while water prevents it from getting too salty. Herbs, citrus, and sprouts garnish for freshness.
Substitute or omit ingredients as needed for dietary restrictions. For a vegetarian/vegan version, swap chicken for reconstituted soy curls or your protein of choice. Replace fish sauce with soy sauce or salt. Use vegetable broth instead of chicken and omit the meat entirely.
How to Cook Chicken Mince Vietnamese Tomato Soup?
Follow these steps to prepare the soup:
- Sauté aromatics: Heat 2 Tbsp oil in a large pot over medium heat. Add onions, garlic, ginger and lemongrass. Sauté until fragrant, about 3 minutes.
- Brown chicken: Raise heat to medium-high. Add ground chicken and cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
- Simmer broth: Add chicken broth, water, tomatoes, carrots, green beans, fish sauce, sugar and pepper. Bring to a boil then reduce heat and simmer for 15 minutes.
- Adjust seasoning: Taste and adjust seasoning as desired with more fish sauce, salt, or pepper.
- Finish and serve: Remove lemongrass stalks. Ladle soup into bowls and garnish with cilantro, lime wedges, chili peppers and bean sprouts. Enjoy!
Cooking Tips for Best Results
- Maintain a gentle simmer once broth is added. High heat will make the tomatoes bitter.
- For a rich umami flavor, add dried shrimp during the simmering stage. Rehydrate in hot water first if very dried out.
- Let the aromatics become fragrant in the oil before adding other ingredients to develop maximum flavor.
- Taste and adjust seasoning throughout cooking. The tomatoes’ acidity varies.
Suggested Side Dishes and Beverage Pairings
This light, tomato-based soup pairs well with fresh, crunchy sides and drinks.
Sides:
- Rice noodles or baguette slices for dipping
- Salad or slaw with shredded cabbage, carrots, and cilantro
- Sliced cucumbers, drizzled with soy sauce and sesame oil
Beverages:
- Vietnamese iced coffee
- Young coconut water
- Sparkling water with lime
- Light-bodied white wine like Pinot Grigio
Offer soy sauce, chili sauce, lime wedges, and bean sprouts for guests to customize their own bowl.
Alternative Versions and Variations
Half the fun of this soup is adapting it to your taste. Try these riffs:
- Spicy version: Add sambal or Sriracha for heat.
- Hearty protein: Swap chicken for sear-cooked shrimp, thin sirloin strips, or meatballs.
- Vegetable medley: Add mushrooms, baby bok choy, or kabocha squash.
- Herb explosion: Heap on mint, basil, and Thai basil too.
- Rice: Mix in cooked rice noodles or top with rice vermicelli.
- Brothy or thick: Reduce broth to concentrate flavors or add coconut milk for creamy richness.
Storage and Reheating
Like many soups, Vietnamese tomato soup tastes even better the next day once flavors meld. Properly stored leftovers can last 4-5 days.
- Allow soup to cool completely before transferring to airtight containers.
- Store containers in the refrigerator. Do not freeze, as texture will suffer.
- When reheating, add a splash of chicken broth or water to thin if needed.
- Reheat gently over medium-low heat while stirring occasionally.
Nutritional Profile
This soup delivers a nutritious dose of protein, fiber, vitamins, and minerals. Based on a 1 cup serving:
- Calories: 175
- Protein: 15g
- Fiber: 3g
- Vitamin A: 45% DV
- Vitamin C: 35% DV
- Iron: 15% DV
- Calcium: 5% DV
When loaded up on vegetables and made with lean ground chicken, it becomes a well-balanced meal in a bowl.
Conclusion: Chicken Mince Vietnamese Tomato Soup
From its humble roots as a fresh, simple Northern Vietnamese dish to the many forms it takes today, tomato soup holds a special place in Vietnamese cuisine. This lighter chicken mince version lets the sweet tomato flavor shine through while keeping the comforting feel of the original. Simmer up a batch on a cool day or when in need of some nourishment – and don’t be afraid to put your own spin on it.
Ingredients
- Ground Chicken: This is the main protein for the soup. (around 300g or 1 lb)
- Vegetable Oil: For sauteing the aromatics. (around 1 tablespoon)
- Shallot or Onion: Adds aromatics and sweetness to the base. (1 medium, thinly sliced)
- Garlic: Another layer of aromatics. (2-3 cloves, minced)
- Ginger: Aromatic and adds a warming taste. (1 small piece, minced)
- Tomatoes: The base of the flavorful and tangy tomato broth. (3-4 large, ripe tomatoes, roughly chopped)
- Chicken Broth: Adds depth and richness to the soup. (4 cups or 1 can (14.5 oz) + additional water if needed)
- Fish Sauce: Salty and umami flavor enhancer. (1-2 tablespoons, adjust to taste)
- Sugar: Balances the tartness of the tomatoes. (1 teaspoon, or to taste) 1 Salt: To season. (to taste)
- Black Pepper: Freshly ground for additional depth of flavor. (to taste)
- Water: May be needed to adjust the consistency of the soup.
- Green Onions: Thinly sliced for garnish and freshness.
- Fresh Herbs (Optional): Chopped cilantro, mint, or Vietnamese coriander (rau răm) add a bright and refreshing touch.
Instructions
- Prep: Wash and chop your vegetables - shallots/onion, garlic, ginger, green onions (for garnish), and tomatoes (roughly chopped).
- Brown the Chicken: Heat vegetable oil in a pot or dutch oven over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Sauté Aromatics: Add the shallots/onion, garlic, and ginger to the pot with the cooked chicken. Sauté for 2-3 minutes, or until fragrant.
- Simmer with Broth: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Add Tomatoes: Add the chopped tomatoes to the pot and simmer for another 10-15 minutes, or until the tomatoes soften and release their juices. You can use an immersion blender to partially puree the tomatoes for a smoother soup, or leave them chunky.
- Seasoning: Season the soup with fish sauce, sugar, salt, and black pepper to taste. Adjust the amount of each seasoning according to your preference.
- Finish and Serve: Taste the soup and adjust seasonings if needed. If the soup is too thick, add some water to thin it out to your desired consistency. Turn off the heat and stir in chopped green onions. Ladle the soup into bowls and garnish with additional fresh herbs (cilantro, mint, or rau răm) if desired.
Notes
- For a richer flavored soup, you can brown the chicken with a little bit of butter or avocado oil instead of vegetable oil.
- If you don't have chicken broth, you can use water and add a chicken bouillon cube for extra flavor.
- You can adjust the spiciness of the soup by adding a pinch of red pepper flakes or chopped chili peppers while sauteing the aromatics.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Chicken Mince Vietnamese Tomato Soup
Serves: 4
|
Amount Per Serving: 1 Bowl
|
||
|---|---|---|
| Calories | 300-400 kcal | |
| % Daily Value* | ||
| Total Fat 10-15 g | 15.4% | |
| Saturated Fat 3-5 g | 15% | |
| Trans Fat 0 g | ||
| Cholesterol 70-80 mg | 23.3% | |
| Sodium 600-800 mg | 25% | |
| Total Carbohydrate 20-30 g | 6.7% | |
| Dietary Fiber 3-5 g | 12% | |
| Sugars 10-15 g | ||
| Protein 25-30 g | ||
| Vitamin A 500-1000 IU | Vitamin C 10-15 mg | |
| Calcium 50-70 mg | Iron 4-5 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe