Concentrated tomato seafood soup  recipe

Concentrated tomato seafood soup

by Tham Jessica (@jessieinthekitchen)
Prep Time
Cook Time
Total Time

This tomato soup with fresh seafood, glass noodles, and mushrooms is wonderfully flavorful and packed with fresh tomato goodness. This soup comes together quite quickly, but is feels gourmet. As soon as the soup is serve, the aroma of the fresh seafood is strong and fragrant, penetrating the soup very...


5 Servings
(1 serving = 1 bowl)
  • 7
    big size tomatoes
  • 200g
  • deveined
  • 100g
  • 250mL
    shrimp stock
  • 300mL
  • 1
    pack enoki mushrooms
  • 50g
    glass noodles or vermicelli
  • 2tbsp
    light soy sauce
  • 1tbsp
    oyster sauce
  • 2tsp
  • 1/4tsp
  • pinch
    of white pepper

How to make Concentrated tomato seafood soup

  1. Place a pot of plain water on the stove and bring it to a boil. Carefully pour over the frozen tomatoes, remove them after 30 seconds, or when the skin begins to peel back. Cut them into big chunks.

    1. Rince and devein the shrimps, place all heads and shells into a stock pot or a wok. Saute the shrimp shells at medium high heat until stuff that sticks to the wok starts to brown slightly. Add water, scrape off the browned bits that are stuck to the wok, and simmer for 10 – 15 minutes. Then, remove the shells.
    1. In a clean wok, sauté the garlic and ginger until fragrant, add in the frozen tomatoes, bring it to a simmer and stir occasionally with a spatula a few times to speed up the cooking of the tomatoes. Add the soy sauce, oyster sauce, sugar, salt, pepper, and tomato sauce. Taste and adjust.
    Step 1.1: 1
    1. Add in the glass noodle, enoki mushrooms, shrimps, and squids, cover the lid, bring to a boil over high heat for 5 minutes. Once done, remove the lid, sprinkle with chopped coriander leaves, and then serve. ENJOY!!
    Step 1.1: 1

Tips & Tricks

  1. Cook with frozen tomatoes will make the soup thick.

jessieinthekitchen's profile picture

Recipe by

Tham Jessica


I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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