This isn’t your average watery vegetable soup. The magic lies in the “no water added” technique. By blending fresh tomatoes into a puree, we create a luxurious, thick base that intensifies the natural umami of the fruit. Growing up in Sichuan, my father—a chef with 20 years of experience—taught me that the best soups often rely on the ingredients’ own juices rather than stock or water. This dish brings a concentrated sweet-and-sour punch that pairs perfectly with the snap of fresh shrimp and the chew of glass noodles. It is incredibly fast, healthy, and comforting—perfect for a weeknight dinner when you need something wholesome in under 30 minutes.
What Is Tomato Shrimp Thick Soup?
In Chinese, this dish is called Fan Qie Xia Ren Nong Tang (番茄虾仁浓汤). “Nong Tang” translates to “thick soup” or “concentrated soup.” Unlike Western tomato soups which are often cream-based, the body of this soup comes entirely from the fruit itself. It sits somewhere between a stew and a soup. The addition of Mung Bean Vermicelli (glass noodles) makes it a complete meal, soaking up that vibrant red broth. It’s a modern homestyle favorite that balances the savory depth of soy and oyster sauce with the brightness of fresh tomatoes.
If you love the comforting combination of tomatoes and shrimp in this soup, but you’re in the mood for something a bit richer and more indulgent, I highly recommend checking out my Cheesy Baked Tomato Shrimp. It takes that same bright, savory flavor profile and transforms it into a quick, gooey Mediterranean-style bake that’s absolutely irresistible with a warm slice of crusty bread!
1Cheesy Baked Tomato ShrimpA quick, comforting 15-minute Mediterranean-inspired dish featuring tender shrimp cooked in a rich, buttery tomato sauce and topped with melted mozzarella cheese. Perfect with crusty bread or rice.Check out this recipe
Key Ingredients & Substitutions
- Tomatoes: You need ripe, red tomatoes. Roma or vine-ripened are best for their juice content. We use them two ways: blended for the broth and chopped for texture.
- Shrimp: Use medium to large shrimp (31/40 count). Fresh is best, but frozen works if thawed properly.
- Vermicelli (Glass Noodles): specifically dried mung bean threads (fensi). Note: Do not confuse these with rice noodles; glass noodles turn clear when cooked and have a distinct bouncy texture.
- Heinz Tomato Ketchup: This might sound surprising, but a tablespoon of ketchup adds a concentrated sweetness and acidity that balances the fresh tomatoes. You can substitute with tomato paste, but you may need to add an extra pinch of sugar.
- Oyster Sauce: Adds savory depth and umami.
- Aromatics: Fresh garlic is essential for that “bloomed” flavor base.
Ingredients
- 10 oz (300g) Shrimp, peeled and deveined (approx. 150g net weight)
- 5 medium Tomatoes (very ripe)
- 1.5 oz (45g) Mung Bean Vermicelli (1 small bundle)
- 3 cloves Garlic, minced
- 1 tbsp Cooking Oil (Vegetable or Canola)
- 1 tbsp Heinz Tomato Ketchup (or tomato paste)
- 1 tbsp Light Soy Sauce (Pearl River Bridge or Lee Kum Kee)
- 1 tbsp Oyster Sauce
- 1 tsp Sugar (adjust based on tomato sweetness)
- ½ tsp Salt (to taste)
- 1 tbsp Shaoxing Wine (for marinating shrimp)
- 1 tsp Cornstarch (optional, for velveting shrimp)
Recipe Notes Before You Start
- The “No Water” Rule: This recipe relies on the liquid from the blended tomatoes. If your tomatoes are very dry or out of season, you might need to add a splash (approx. ¼ cup) of chicken stock or water to get the blender moving, but try to avoid it for the best flavor.
- Shrimp Prep: I recommend “velveting” the shrimp slightly by marinating them with the wine and a pinch of cornstarch. This protects them from overcooking in the hot soup.
- Equipment: You will need a blender or food processor and a wok or Dutch oven.
Mise en Place / Prep
Soak the Noodles: Place the vermicelli in a bowl of warm water for 10-15 minutes until softened. Drain and snip them once with scissors if they are too long.
Marinate Shrimp: Butterfly the shrimp by running a knife down the back (this helps them curl beautifully). Toss them in a bowl with 1 tablespoon Shaoxing wine and a pinch of white pepper (optional). Let sit for 10 minutes.
Prep Tomatoes: Peel all 5 tomatoes. Tip: Score an ‘X’ on the bottom and blanch them in boiling water for 30 seconds; the skins will slip right off.
Take 4 of the tomatoes, chop them roughly, and blend them into a smooth puree in your blender.
Dice the remaining 1 tomato into small chunks.
How to Make Rich Tomato Shrimp Soup
Sauté Aromatics: Heat your wok or pot over medium heat. Add 1 tablespoon of oil. Add the minced garlic and stir-fry until fragrant, about 30 seconds. Do not burn the garlic.
Cook the Base: Pour the blended tomato puree into the pot. Stir well to combine with the garlic oil. Let this simmer for 2 minutes to cook out the “raw” tomato taste.
Season: Add 1 tablespoon ketchup, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and ½ teaspoon salt. Stir well. The color should become a vibrant, glossy red.
Simmer: Add the reserved diced tomato chunks. Bring the mixture to a gentle boil over medium heat.
Cook Shrimp & Noodles: Add the marinated shrimp and the soaked, drained vermicelli to the pot.
Finish: Simmer for 2–3 minutes. The shrimp should turn pink and curl up (opaque), and the noodles should be transparent. Safety Note: Ensure shrimp are cooked through; they are done when they form a “C” shape. If they form an “O”, they might be overcooked.
Serve: Taste and adjust salt if needed. Garnish with chopped scallions if you like.
Tips for Success
- Why Peel? Peeling the tomatoes ensures a silky smooth mouthfeel. Leaving the skins on can result in curled, papery bits in your soup that ruin the “thick soup” texture.
- Stove Heat: Keep the heat moderate. Since we aren’t adding water, high heat could evaporate the tomato juice too quickly and burn the bottom.
- Variations: If you love this tomato base, you should also try my Tomato Egg Drop Soup for a vegetarian alternative.
What to Serve With It
This dish is saucy and rich. It pairs beautifully with steamed white rice to soak up the extra tomato broth. If you have extra shrimp and want to make a larger feast, consider adding a side of Garlic Fried Shrimp for a texture contrast.
FAQ / Troubleshooting
- The soup is too thick/dry: The water content of tomatoes varies wildly. If your soup looks like a paste, add 1/4 cup of chicken stock or water.
- Can I use frozen shrimp? Yes, thaw them completely under cold running water before cooking. Pat them dry before marinating to avoid diluting the rich soup.
- My noodles disappeared: Mung bean vermicelli absorbs liquid fast. Serve this dish immediately. If you let it sit for 30 minutes, the noodles will drink all the soup!
How to Store & Reheat
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently on the stove. You will likely need to add a splash of water as the noodles will have thickened the mixture significantly in the fridge.
Nutrition Information (Per Serving):
- Calories: 280 kcal
- Carbohydrates: 35 g
- Protein: 18 g
- Fat: 8 g
- Saturated Fat: 1 g
- Cholesterol: 143 mg
- Sodium: 980 mg
- Potassium: 600 mg
- Fiber: 3 g
- Sugar: 12 g
- Vitamin A: 2500 IU
- Vitamin C: 35 mg
- Calcium: 80 mg
- Iron: 2 mg
Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary.
Food Safety & Preparation:
- Internal Temperature: Ensure shrimp reaches a safe internal temperature of 145°F (63°C). The flesh should be pearly and opaque.
- Allergen Warning: This recipe contains Shellfish (shrimp) and Soy/Wheat (soy sauce, oyster sauce). For a gluten-free version, use Tamari and a gluten-free oyster sauce substitute.
- Cross-Contamination: Always wash hands, cutting boards, and utensils thoroughly with hot soapy water after handling raw seafood to prevent cross-contamination.
- Leftovers: Refrigerate leftovers within 2 hours of cooking. Reheat gently to 165°F (74°C) before serving.
Recipe Notes
The “No Water” Technique: This recipe relies on the natural juices of blended ripe tomatoes to create a “Nong Tang” (concentrated soup). Do not add water unless your tomatoes are extremely dry or out of season. If the blender gets stuck, use a splash of chicken stock (approx. 2 tbsp) to get it moving, but try to avoid diluting the broth for the most authentic flavor.
Handling Mung Bean Vermicelli: Mung bean vermicelli (glass noodles) absorbs liquid very quickly. Do not soak them for too long (10 minutes is sufficient), and serve the soup immediately after cooking. If let to sit, the noodles will drink up all your delicious tomato broth!
Velveting the Shrimp: While optional, marinating the shrimp with a pinch of cornstarch along with the Shaoxing wine acts as a barrier against the heat (“velveting”), ensuring the shrimp stay plump and juicy rather than turning rubbery in the hot soup.
Authoritative References
- Safe Minimum Internal Temperatures Chart: For guidelines on cooking seafood and shellfish safely.
- Source: FoodSafety.gov
- Selecting and Serving Fresh and Frozen Seafood Safely: Comprehensive guide on handling shrimp and other seafood.
- Tomatoes and Umami: Understanding the science of glutamate in tomatoes which provides the savory base for this soup.
- Source: Umami Information Center
Rich Tomato Shrimp Soup with Vermicelli (No Water Added)
Equipment
- Blender or Food Processor
- Wok or Dutch Oven
Ingredients
Main Ingredients
- 10 oz shrimp peeled, deveined, butterflied (approx. 150g net)
- 5 medium tomatoes ripe, peeled (4 blended, 1 diced)
- 1.5 oz mung bean vermicelli 1 small bundle (approx. 45g)
Soup Base & Seasoning
- 3 cloves garlic minced
- 1 tbsp cooking oil vegetable or canola
- 1 tbsp Heinz Tomato Ketchup or tomato paste
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar to balance acidity
- 0.5 tsp salt to taste
- 1 tbsp Shaoxing wine for marinating shrimp
Instructions
- Prep the Shrimp: Peel and devein the shrimp. Butterfly them by running a knife shallowly down the back. In a small bowl, toss shrimp with 1 tablespoon Shaoxing wine and set aside for 10 minutes.
- Soak Vermicelli: Place the mung bean vermicelli in a bowl of warm water. Soak for 10-15 minutes until softened, then drain. Use scissors to cut them once if the strands are too long.
- Prep Tomatoes: Peel all 5 tomatoes (blanching in boiling water for 30 seconds helps skins slip off). Roughly chop 4 tomatoes and blend them in a blender until smooth. Dice the remaining 1 tomato into small chunks.
- Sauté Aromatics: Heat 1 tbsp oil in a wok or pot over medium heat. Add minced garlic and stir-fry for 30 seconds until fragrant (do not burn).
- Cook Soup Base: Pour the blended tomato puree into the wok. Stir well. Add 1 tbsp ketchup, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 0.5 tsp salt. Simmer for 2 minutes to deepen the color and flavor.
- Simmer: Add the reserved diced tomato chunks to the pot. Bring to a gentle boil.
- Cook Shrimp & Noodles: Add the marinated shrimp and the drained vermicelli. Simmer for 2-3 minutes. The shrimp is done when pink and curled into a “C” shape, and noodles are transparent.
- Serve: Taste and adjust salt if needed. Serve immediately while hot.
Notes
Recipe Notes
- The “No Water” Technique: The success of this rich broth depends entirely on the quality of your tomatoes. If they are not juicy enough, the soup may be too thick; add a splash of chicken stock only if absolutely necessary.
- Mung Bean Vermicelli: Be careful not to over-soak or overcook these noodles, as they can lose their signature “bouncy” texture and become mushy.
- Velveting the Shrimp: Marinating the shrimp with Shaoxing wine and cornstarch (optional) creates a protective coating that keeps them tender even in the hot broth.
Food Safety & Preparation
- Shrimp Safety: Ensure shrimp reaches an internal temperature of 145°F (63°C). The flesh should be pearly and opaque.
- Allergen Warning: This recipe contains Shellfish (shrimp) and Soy/Wheat (soy sauce, oyster sauce). Use gluten-free tamari and oyster sauce alternatives if necessary.
- Cross-Contamination: Always wash hands and surfaces after handling raw seafood.
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