I wanted something quick, warm, and good for my body. This recipe became one of my go-to dishes, especially on busy nights when I needed a healthy meal that felt like home.
The soft sour taste comes from fresh tomato mixed with a small touch of tamarind powder. Together, they bring a gentle tang that blends perfectly with the smooth, fluffy egg.
What I love most is how this soup does more than just satisfy hunger—it supports digestive comfort and gives light, soothing nourishment. When paired with a bowl of warm rice, it becomes a balanced meal that’s both simple and wholesome.
Served hot in a deep bowl, Canh cà chua trứng fills you up but never feels heavy. It’s a bit like egg drop soup, yet the Vietnamese twist makes it stand out with fresh, bright flavor. Every spoonful feels cozy and calm, reminding me of quiet evenings when I’d make this soup to unwind after a long day.
It’s the kind of meal that warms your heart and body while bringing a gentle sense of home.
If you love cozy food with a light twist, try this Tomato Egg Soup with fun fusion sides. Enjoy it with Rice Pudding with Black Eyed Peas (Chè Đậu Trắng) for a creamy mix.
Bánh Mì Nachos add a crispy touch, while Udon Carbonara brings a soft, rich bite. Love sushi? Try Salmon Sushi Bake, Tuna Sushi Bake, or Spicy Crab Sushi Bake Cupcakes.
They all make a warm and tasty match for your next easy meal.
✅ Quick Tips: Read the recipe all the way through before you cook. This helps you see the food list, the steps, and the time you need. It also gives you a chance to get tools and food ready ahead of time.
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What is Canh Cà Chua Trứng?
Canh cà chua trứng is a delicious Vietnamese soup made with tomato, egg, and sometimes tamarind powder for a nice tangy twist. The word “canh” means soup, “cà chua” means tomato, and “trứng” means egg, making it a simple but flavorful dish.
Canh mây, as it’s also called, is a fun name because the eggs look like fluffy clouds. This soup is often not found in restaurants, but it’s definitely a comfort food passed down through family. It’s easy to adjust with different proteins or seasonings to suit your taste, but I believe the sour flavor from tamarind makes it the best. It’s one of those dishes that feels like home, comforting, and hearty.
You can change the ingredients to your liking, and with a little love, you’ll have the perfect bowl of soup.
Ingredients for Canh Cà Chua Trứng
- Tomato
Tomato is the star ingredient here, adding a bright, natural sweetness and light acidity to the broth. You want just enough to infuse flavor without overpowering it—too many and it might feel more like a pasta sauce. I usually slice mine thin so the tomato breaks down into the broth nicely, giving that gentle umami touch without big chunks in every bite. - Egg
The egg gives the soup its signature richness and delicate texture. I follow the rule of thumb: no more than one egg per cup of broth. This helps keep the texture balanced. Personally, I enjoy the egg swirled in thicker, almost like ribbons. My parents, on the other hand, prefer it light and silky, almost cloud-like. Either way, adjust it based on how rich you want the soup to feel. - Seafood or Protein
To create a deep, savory broth, I like adding dried shrimp. It brings out that classic Vietnamese seafood aroma without being too fishy. If you’re looking for something more filling, go for fresh shrimp. For a vegetarian take, skip the seafood and leave out the fish sauce entirely—it still tastes delicious. I’ve done this many times when cooking for friends who prefer plant-based meals. - Tamarind Powder
This adds that perfect tang that lifts the entire dish. Tamarind gives the soup its mild sour note, balancing the sweetness of the tomato. The more you add, the brighter and more refreshing the flavor becomes. I personally love a slightly tangier version—it reminds me of the way my grandmother made it when we were little. - Seasonings
I usually reach for mushroom seasoning to deepen the umami in the broth. It’s plant-based, subtle, and doesn’t overpower the other ingredients. If you don’t have any, you can swap it out with chicken bouillon or even chicken broth. I’ve used both, and they all work great depending on your pantry. - Fish Sauce
This is where the depth really comes from. Just a few dashes of fish sauce near the end will round out all the flavors and add that savory, umami finish. I always wait until the very end to add it, then taste and adjust. It really brings everything together. - Fresh Herbs
Green onions and cilantro are key for that fresh lift at the end. I always sprinkle a generous amount right before serving—just the smell instantly makes it feel like home. These herbs don’t just add color; they add a fresh contrast to the warm, savory broth.
Once everything’s added, don’t forget to taste and tweak it to your liking. Let it simmer a bit longer if you want a deeper flavor. The harmony between sweet, sour, and savory is what makes Tomato Egg Soup (Canh Cà Chua Trứng) such a comforting and satisfying dish.
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How to Make Tomato Egg Soup (Canh Cà Chua Trứng)
Step 1: Sauté Onions and Tomatoes
tart by sautéing sliced onions and chopped tomatoes in a bit of oil until the onions turn translucent. This step is key for building an aromatic soup base. The heat releases the natural sweetness and aroma of the onions, which gives your broth depth. Don’t cook the tomatoes too long—you want them soft, but still slightly firm. If they fall apart, your soup may become overly acidic. I’ve found that 3–5 minutes on medium heat usually gets the texture just right.
Step 2: Fresh Shrimp (Optional)
If you’re adding fresh shrimp, toss them in with the onions and tomatoes. Sauté just until they turn pink on the edges—they don’t need to be fully cooked yet. They’ll finish cooking later in the broth. I often use wild-caught shrimp when I want to make the soup heartier. It adds a lovely seafood note without overpowering the tomato flavor.
Step 3: Water, Dried Shrimp, and Seasonings
Now pour in water and add dried shrimp for that signature umami depth. Include your chosen seasonings—salt, pepper, a bit of sugar if desired—but save the fish sauce for last. Bring the soup to a gentle boil. Let the tomatoes soften to your liking—I usually boil it for about 10 minutes until they’re tender but still hold their shape. This balance keeps the soup light but flavorful.
Step 4: Add the Eggs
Once your broth is bubbling gently, whisk a few eggs and get ready to create those iconic egg ribbons. Stir the soup in a circular motion to make a little vortex, and slowly drizzle in the eggs. For thin strands, keep stirring as the egg goes in. If you want bigger, softer egg clouds, stop stirring and let the egg set on its own. I personally love the thicker pieces—they feel more comforting in each bite.
Step 5: Add Fresh Herbs
Right before turning off the heat, add chopped green onions and fresh cilantro. This keeps their colors bright and their flavor fresh. Don’t cook the herbs—just let the heat of the soup gently soften them. I always do a final taste at this point to adjust my seasoning before serving.
Once everything is cooked and seasoned to your liking, it’s ready to enjoy. Serve hot with a bowl of jasmine rice—it’s simple, nourishing, and full of flavor. This soup was a staple in my home growing up, and I still make it when I need something quick and comforting.
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How to Eat Tomato Egg Soup (Canh Cà Chua Trứng)
In Vietnam, meals are often shared. Everyone gathers around one table.
When I was young, our dinners were simple but full of love.
We always had warm rice, a tasty meat dish, some stir-fried greens, and a clear bowl of soup. Tomato Egg Soup (Canh Cà Chua Trứng) was often that soup. It’s light, cozy, and makes richer dishes feel balanced.
I still enjoy it the same way today.
I like to spoon some soft white rice right into my bowl of soup. The rice soaks up the tomato broth and silky eggs. Each bite tastes warm and comforting.
On rainy days, it feels like a hug in a bowl—just like home.
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Tomato Egg Soup (Canh Cà Chua Trứng)
Description
Warm, simple, and full of comfort, this Tomato Egg Soup (Canh Cà Chua Trứng) is a classic dish from Vietnam. It’s made with soft tomatoes, light egg ribbons, and fresh herbs. You can make it fast with a few pantry items. It’s great as a small starter or with rice for a cozy meal. This soup is soothing, easy to cook, and full of flavor. It’s perfect for busy nights or when you want something light, healthy, and homemade.
Ingredients
Instructions
- Heat a bit of oil in a pot. Add sliced tomatoes and a pinch of salt. Stir until they soften and release their juice.
- Pour in hot water or chicken broth. Bring it to a gentle boil. Let it simmer for 3–5 minutes so the tomato flavor deepens.
- Beat the eggs in a small bowl. Slowly pour them into the soup while stirring in circles. Watch as soft egg ribbons form—this is my favorite part!
- Add fish sauce, pepper, and a little green onion. Taste and adjust to your liking. Serve hot with rice for a simple, cozy meal.
Nutrition Facts
Servings 4
Serving Size 182 g
- Amount Per Serving
- Calories 138kcal
- % Daily Value *
- Total Fat 0.01g1%
- Saturated Fat 1.5g8%
- Trans Fat 0.01g
- Cholesterol 185mg62%
- Sodium 170mg8%
- Potassium 230mg7%
- Total Carbohydrate 6.5g3%
- Sugars 4.2g
- Protein 5g10%
- Vitamin A 520 IU
- Vitamin C 10 mg
- Calcium 28 mg
- Vitamin D 17 IU
- Folate 22 mcg
- Vitamin B12 0.18 mcg
- Biotin 6 mcg
- Phosphorus 95 mg
- Iodine 24 mcg
- Magnesium 12 mg
- Zinc 0.1 mg
- Selenium 5.3 mcg
- Copper 0.05 mg
- Chromium 0.8 mcg
- Molybdenum 2.3 mcg
- Chloride 140 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh ripe tomatoes for the best taste and color. They give the soup a natural sweet and tangy flavor.
- Beat the eggs well before adding. Pour them in slowly while stirring to make soft, silky ribbons.
- Don’t boil too long. Once the eggs set, turn off the heat to keep the texture light.
- A dash of fish sauce or a pinch of salt and pepper brings out the true Vietnamese home flavor.
