Serves 4 to 5


  • Tomatoes, 10 (medium-sized)
  • Cherry Tomatoes, 200 grams
  • Cooking Oil, 4 tablespoons
  • Onion, 1 (diced)
  • Minced Garlic, 2 teaspoons
  • Minced Ginger, 1 tablespoon
  • Cinnamon Stick, 1
  • Bay Leaf, 2
  • Star Anise, 2
  • Tomato Paste, 4 tablespoons
  • Sugar, 2 tablespoons
  • Chicken Broth, 500ml
  • Water, 500ml


  • Strainer, 1


  1. Dice 7 tomatoes, cherry tomatoes and set aside for later use.
  2. In a 3.0L Thermos® Shuttle Chef® inner pot, add cooking oil, diced onion, garlic, ginger, cinnamon stick, bay leaf, star anise, and stir fry till fragrant.
  3. When fragrant, add tomato paste, sugar and stir fry for 2 minutes.
  4. Add diced tomatoes, cherry tomatoes and gently crush them with the spatula while frying, till all are mashed.
  5. When mashed, add chicken broth, water, bring it to a boil and simmer for 5 minutes.
  6. After 5 minutes, close the inner pot lid and transfer to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 5 hours.
  7. Slice the remaining 3 tomatoes into wedges and set aside for later use.
  8. Before serving in a steamboat pot, strain broth and garnish with wedged tomatoes.  


  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.