The distinct sourness comes from fresh tomato combined with a small touch of tamarind powder, adding just the right kick that balances beautifully with the egg. This soup is more than just a quick recipe—it’s a staple that supports digestive comfort and easy nourishment, especially when paired with warm rice.
Served in a deep bowl, it fills you up without being heavy. It’s similar to egg drop soup, but with that Vietnamese twist that elevates it into something truly memorable. Every spoonful brings back a sense of home, something I think many of us look for when cooking far from family.
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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 Vietnamese culture, meals are usually shared family-style, bringing everyone together around the table. When I was little, our dinners always had the same comforting setup: warm jasmine rice, a flavorful meat dish, stir-fried greens, and a steaming bowl of soup. Canh cà chua trứng almost always filled that soup spot—it’s simple, light, and balances richer dishes really well.
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One way I still love eating it today is by scooping some soft white rice directly into the soup bowl. The rice soaks up the savory tomato broth and silky eggs, turning it into the coziest bite. Especially on rainy days or when my family gathers, this combo just feels nourishing and familiar—like home in a bowl.
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
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
- Choose Ripe Tomatoes:
Use tomatoes that are firm but ripe for a balanced flavor. I’ve found that underripe ones taste bland, while overripe ones can break apart too fast, making the broth overly acidic. Aim for juicy but structured tomatoes to keep the texture right. - Don’t Skip the Onion:
Onions aren't just filler—they create a sweet, savory base that brings everything together. Make sure you sauté them until they turn translucent before adding the tomatoes. This step helps release natural sugars that deepen the soup’s aroma. - Whisk Eggs Well:
For smooth and silky egg ribbons, whisk your eggs until the yolks and whites are completely blended. Pour slowly into a gentle circular stir. In my kitchen, I use the back of a spoon to keep the motion steady—it helps prevent clumps and keeps the texture light. - Fish Sauce Adds Umami:
Fish sauce gives the soup its authentic depth. I always add it near the end to keep the flavor bold but not overpowering. If you're looking for a lighter touch, low-sodium soy sauce works well too, especially for kids or salt-sensitive diets. - Fresh Herbs Last:
Green onions and cilantro lose their brightness if overcooked. I recommend turning off the heat first, then stirring in the herbs. This way, they stay green, aromatic, and full of nutrients. It’s a quick trick that makes the whole dish feel fresh. - Optional Shrimp Tip:
If you’re adding shrimp like we do at home sometimes, give them a quick sauté with the onions and tomatoes. They’ll finish cooking in the soup and stay tender. Avoid overcooking—they get chewy fast! - Taste and Adjust:
Always taste before serving. Tomatoes vary in sweetness and acidity, so you may need a pinch more salt, sugar, or even a dash of extra fish sauce. I usually adjust mine after letting it simmer for 10 minutes. - Serve with Rice:
This soup shines when served alongside—or even over—warm jasmine rice. At home, we often pour it directly over a small rice bowl. It soaks up the savory broth and makes each bite warm, cozy, and full of childhood nostalgia.
