Lao Fermented Fish Soup with Tamarind and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy and aromatic Lao soup that highlights fermented fish (pa dek) with tamarind broth and fresh herbs for a deeply savory, sour, and herbal comfort meal. This Asian-inspired soup recipe, ready in about 45 minutes, pairs fermented fish paste (pa dek), water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Asian cuisine 120 cal/serving

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Ingredients

2 tbsp fermented fish paste (pa dek)
6 cups water
3 tbsp tamarind paste
2 sliced lemongrass stalks
3 thin slices sliced galangal
3 chopped kaffir lime leaves
2 tbsp fish sauce
2 medium thinly sliced shallots
1/4 cup chopped cilantro
1/4 cup chopped green onions
2 sliced Thai bird chilies
1/2 cup sliced bamboo shoots (optional)

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Instructions

Step 1: In a large pot, bring 6 cups water to a gentle boil over medium-high heat. Add 2 tbsp fermented fish paste (pa dek), 3 tbsp tamarind paste, 2 sliced lemongrass stalks, 3 thin slices of galangal, and 3 chopped kaffir lime leaves. Simmer gently for 15 minutes until fragrant and sour notes develop.
Step 2: Add 1/2 cup sliced bamboo shoots (if using) and 2 medium thinly sliced shallots to the pot. Continue simmering for another 10 minutes until the bamboo is tender and the broth is rich.
Step 3: Stir in 2 tbsp fish sauce and adjust seasoning as needed. Remove the lemongrass, galangal, and lime leaves with a slotted spoon.
Step 4: Ladle the soup into bowls and garnish with 1/4 cup chopped cilantro, 1/4 cup chopped green onions, and 2 sliced Thai bird chilies for a spicy kick.
Step 5: Serve hot with steamed jasmine rice or sticky rice for a traditional Lao meal experience.