If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Thai-Style Tomato and Sardine Soup
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- #30282
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
2 cans (15 ounce size) chicken broth
3 large shallots, chopped
3 kaffir lime leaves
OR
1 piece (2 inch size) lime peel
3 Thai chiles (or serranos), sliced open but left whole
2 stalks lemongrass, tough outer leaves removed, and mashed
1/2 cup lime juice
1 tablespoon fish sauce
1/2 teaspoon white pepper
1 teaspoon palm sugar (Don't use white sugar. If you don't have palm sugar, leave it out.)
2 cans sardines in tomato sauce
1 can (15 ounce size) diced or stewed tomatoes
1 cup shredded mint leaves (chiffonade)
directions
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.
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.
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. We like this on Friday night.
added by
homefire
nutrition data
224 calories, 7 grams fat, 32 grams carbohydrates, 11 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
As someone who has lived in Thailand and spent a lot of time around SE Asia, I'm looking forward to making this. I hope it is fishy and full of sardine flavor! If you are using standard American supermarket-bought fish sauce, it is probably not at all fishy by authentic SE Asian standards. Get the real stuff from an Asian market. Campbell's Tomato Soup and smoky chipotle chilies are so not Thai. That would be like topping your pasta dish with warm ketchup or something.
August 16, 2013
I have to agree with the other review that said if you need to be a sardine fan to like this. I am NOT a sardine fan but thought maybe masking it in the tomatoes would help. It didn't. My husband however loves sardines and said this was very good. He gave it a 5 actually. I do think that maybe omitting the fish sauce would help cut down on the fishy flavor so I might try this again someday with that modification since my husband really did enjoy this soup.
November 12, 2011
This one is a great one, but ONLY if you're already a sardine lover. If you aren't, if your kids or your guests aren't, don't force this one on them. It's delicious, but it's a really ethnic, acquired taste. My only changes to the recipe were that I used Campbell's tomato soup instead of the tomatoes, and I used chipotles in place of the chili. The smokey chipotle really compliments this one! Great recipe! BIG thumbs up!