Lao-Style Spicy Tamarind and Fish Soup with Dill
A sour and spicy fish soup infused with tamarind, fresh dill, and chili, capturing the soulful flavors of Lao cuisine in a comforting broth. This asian-inspired seafood ready in about 25 minutes pairs tamarind paste, fish sauce, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1 lb, cut into 2-inch pieces white fish fillets (such as tilapia or catfish)
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 1/2 cup, chopped fresh dill
- 2, sliced fresh red chili
- 2 medium, thinly sliced shallots
- 3, minced garlic cloves
- 5 cups water
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tsp sugar
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 thinly sliced shallots and 3 minced garlic cloves, sauté for 2-3 minutes until fragrant and translucent.
- Step 2: Add 5 cups water and bring to a gentle boil. Stir in 2 tbsp tamarind paste, 3 tbsp fish sauce, and 1 tsp sugar until well combined.
- Step 3: Add 1 lb cut white fish fillets and cook gently for 5-6 minutes until the fish is opaque and cooked through.
- Step 4: Stir in 1/2 cup chopped fresh dill, 2 sliced fresh red chilies, and 1 tbsp lime juice. Adjust seasoning with more fish sauce or lime juice to balance sourness and saltiness.
- Step 5: Remove from heat and serve immediately, garnished with additional dill if desired.
Frequently asked questions
How long does Lao-Style Spicy Tamarind and Fish Soup with Dill take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lao-Style Spicy Tamarind and Fish Soup with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Lao-Style Spicy Tamarind and Fish Soup with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lao-Style Spicy Tamarind and Fish Soup with Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lao-Style Spicy Tamarind and Fish Soup with Dill?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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