Lemongrass Tamarind Shrimp Soup
A fragrant, tangy soup featuring plump shrimp, lemongrass, and tamarind, with a light broth that's perfect for weeknight dinners. This vietnamese 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 leaves Kaffir lime leaves
- 2 cloves Garlic
- 1/4 cup Red bell pepper
- 2 tbsp Fresh cilantro
- for serving Lime wedges
Instructions
- 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.
- 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.
- Step 3: Remove kaffir lime leaves and stir in 2 tbsp chopped cilantro. Serve hot with lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass Tamarind Shrimp Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Lemongrass Tamarind Shrimp Soup?
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 shrimp from drying out.
Can I substitute ingredients in Lemongrass Tamarind Shrimp Soup?
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 Lemongrass Tamarind Shrimp Soup for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemongrass Tamarind Shrimp Soup?
Vietnamese vietnamese 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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