Thai style Tomato and Sardine Soup
Ingredients
- 2 can chicken broth (15oz)
- 3 large shallots, chopped
- 3 kaffir lime leaves (or a 2 inch piece of lime peel)
- 2-3 Thai chilis (or serranos), sliced open but left whole
- 1 or 2 stalks of lemongrass, tough outer leaves removed, and mashed
- 1/2 cup lime juice (juice of 2 limes)
- 1 tablespoon fish sauce
- 1/2 tsp white pepper
- 1 tsp palm sugar (optional)
- 2 can sardines in tomato sauce
- 1 can (15oz) diced/stewed tomatoes (with or without chilis)
- 1 cup shredded mint leaves (chiffonade)
Instructions
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. Serve with rice.