Real African Dishes: [MC-AllEthnic-Recipes] Tomato and Sardine Soup in Thai Style

Wednesday, January 16, 2013

[MC-AllEthnic-Recipes] Tomato and Sardine Soup in Thai Style

* Exported from MasterCook *

Tomato and Sardine Soup in Thai Style

Recipe By :Angela
Serving Size : 0 Preparation Time :0:00
Categories : fish main dish
soup Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans o' chicken broth (15oz)
3 large shallots -- chopped
3 kaffir lime leaves -- (or a 2 inch piece of lime
peel
2 Thai chilis (or serranos) -- sliced open but left
whole (2 to 3)
1 stalk lemongrass -- tough outer leaves
removed, and mashed (1 to 2)
1/2 C lime juice (juice of 2 limes)
1 Tablespoon fish sauce
1/2 tsp white pepper
1 tsp palm sugar -- (Don't use white sugar. If you don't
have palm sugar leave it out.)
2 cans sardines in tomato sauce (5.5oz, Ligo
brand is good) -- (with chili ! or not, - you
choose)
1 can diced or stewed tomatoes -- (15oz) (with chilis is
fine too)
1 CUP shredded mint leaves (chiffonade) -- yes, that's CUP

Put the broth, shallots, lime leaves or peel, lemongrass, peppers and sugar
in a saucepot and bring just to a boil. Cover and turn off the heat and go
away for a few minutes while it takes flavor - maybe 10-15. Stir in the
tomatoes, lime juice, fish sauce, bring up the heat to just simmer. Stir in
the sardines, careful not to break the pieces up too much. Let heat through.
Remove the kaffir lime leaves/peel and lemon grass before serving, with a
goodsized handful of mint to garnish. Stir the mint into the hot soup so
that it is semi-cooked.

Description:
"This soup is a great quick dinner, since most of the ingredients are
cans you can pull off the shelf - goes together in about 20 minutes."
Cuisine:
"Thai"

Serving Ideas : Suggestion: Spoon this over cooked rice to eat like
porridge.

NOTES : Lemon grass is often used to flavor soup stocks in SE Asian cuisine,
much like in the west use bay leaf. It won't be edible this way, so pull it
out before serving. Use only the bottom 6-8 inches of the stalk (the bulb-y
part), which should mash or split open to release the flavor.