Chinese tomato soup
What you need: (This is enough for 6 cups of soup and 2 points per cup)
1000 ml sieved tomatoes (2 packs)
800 grams chicken breast (for cooking and fluffing apart)
1 large or two small onion (chopped)
3 cloves garlic (crushed and finely chopped)
3 tablespoons sweet soy sauce (sweet)
1 tablespoon soy sauce
2 tablespoons ginger syrup
5 tablespoons Greensweet Stevia Brown
2 tablespoons apple cider vinegar
1 teaspoon ground lemongrass (sereh)
1 tablespoon sambal badjak
2 tablespoons cornstarch (dissolved in a little cold water)
3 spring onions (cut into rings)
100 grams bean sprouts (washed)
2 chicken stock cubes (crushed)
This is how you make it:
Put the chicken breast in a pan of water with fresh pepper and salt and bring to the boil. When it boils, let it simmer for 8 minutes with the lid on the pan. Drain, let cool and fluff the chicken. Set aside.
Mix the ketjap manis and soy sauce, the ginger syrup, the apple cider vinegar, the sambal, the lemongrass and the Greensweet Brown into a paste so that it is ready.
Put the onion, garlic and crumbled chicken stock cubes in 1 liter of water and bring to the boil.
Add the sieved tomatoes and the soy sauce mixture, stir and bring to the boil. Then add the cornflour paste, stir well.
Add the shredded chicken and bring to a boil.
Let this simmer for another 10 minutes, stirring constantly.
Finish the soup with some spring onion rings and bean sprouts.
You can also add omelette strips if you like.
For two persons:
Break four eggs, add two tablespoons of skimmed evaporated milk and some pepper, salt and dried parsley. Mix with the whisk.
Bake the omelette in two teaspoons of Becel light over low heat with the lid on the pan. Cut into strips and add to the soup.
For the egg, 1 point is added per person. Then it's 3 points per cup of soup.
Enjoy your meal !
Source and photos: Sandra Kemna