This spicy beef and tomato soup is a very tasty wholesome meal. It is based on a rich and creamy Chinese recipe I found in a book some time ago. I served it with some prawn crackers and a nice crusty bread roll. I really love the effect of the egg nesting like clouds on top of the soup. The egg contrasts with the spicy nature of the dish.

Prep time: 10 mins
Cooking Time: 45 mins

You Will Need:

1 tsp of soy sauce
1 tbsp of rice wine
2 tbsp cornflour
pinch ground black pepper
400g beef (cut up into bite size pieces)
1 tablespoon Oil
1/2 tsp of ginger puree or grated ginger
1/2 tsp chilli flakes
4¼ cup Chicken stock
4 cloves of roughly chopped garlic
1/2 tsp of 5-spice
pinch of salt
Tin of chopped tomatos
2 Sticks of Celery

To Serve:
2 Spring Onions (Scallions)
Prawn Crackers
Crusty Bread Roll


1. Mix together the Rice wine, soy sauce, pepper and cornflour (cornstarch) in a bowl. Add the beef and turn until well coated.

2. Heat the oil in a pan. Add the beef, garlic and ginger. Stir-fry until beef becomes brown.


3. Add the stock, 5-spice, chili flakes and salt and bring to the boil. Add the tomato and celery. Cook for 25 minutes on a low heat.



4. Slowly pour in the beaten eggs (If you pour them in fast they will sink), without stirring so that they resemble clouds floating on top of the soup. Cook for a further 5 minutes.


5. Garnish with the chopped spring onion (scallion) and serve immediately.


How I Served Chinese Spicy Beef & Tomato Soup:

With a bread roll, prawn crackers and spring onions on top.

Enjoy your Chinese-style Spicy Beef & Tomato Soup.
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