Lemongrass Tamarind Shrimp Soup

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A fragrant, tangy soup featuring plump shrimp, lemongrass, and tamarind, with a light broth that's perfect for weeknight dinners. This Vietnamese recipe, ready in about 40 minutes, pairs Shrimp, Lemongrass, Tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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

• 8 oz Shrimp
• 2 tbsp Lemongrass
• 2 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 1 tsp Sugar
• 4 cups Water
• 4 Kaffir lime leaves
• 2 cloves Garlic
• 1/4 cup Red bell pepper
• 2 tbsp Fresh cilantro
• for serving Lime wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium pot, combine 4 cups water, 2 tbsp minced lemongrass, 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 tsp sugar, 4 kaffir lime leaves, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat and let simmer for 15 minutes.
2. Step 2: Add 8 oz peeled shrimp and 1/4 cup thinly sliced red bell pepper. Simmer for 5-7 minutes until shrimp turn pink and are cooked through.
3. Step 3: Remove kaffir lime leaves and stir in 2 tbsp chopped cilantro. Serve hot with lime wedges on the side.