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CHINESE TOMATO SOUPIngredients1 whole chicken parsley 2 stalks of celery 1 onion 1 large carrot mace, bay leaf, thyme, rosemary 1 package tomato soup 1 Tbsp. flour 3 ounces tomato puree 2 - 3 tsp. Conimex sambal 2 Tbsp. brown sugar 4 Tbsp. Conimex Ketjap 3 tsp. Conimex Laos 2 tsp. Conimex Ketoembar 1 tsp. Conimex Vetsin Vermicelli 1 thin leek Instructions 1. Place chicken, parsley, celery, onion, carrot, mace, bay leaf, thyme and rosemary in a pan with 10 - 11 cups water. 2. Bring to a boil and then reduce heat and simmer for 3 hours. 3. Sieve the bouillon. 4. Remove skin and bones from the chicken and cut chicken into bite size chunks. 5. Mix the soup powder with the flour. 6. Mix together tomato puree, Sambal, sugar, Laos, Ketoembar, Ketjap and Vetsin. 7. Stir soup mixture (5) into puree/spice mixture (6) until smooth. 8. Bring the sieved bouillon to a boil and while constantly stirring add the spicy soup mixture. 9. Add chicken and vermicelli and simmer for about 5 minutes. 10. Cut the leek into very thin rings and sprinkle over the soup before serving. |
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| This recipe is presented by Best Dutch, your source for Dutch Food and Dutch Originals. Please visit us at: www.BestDutch.com |
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