Simmered Shrimp Vegetable Noodle Soup with Tamarind

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light yet flavorful broth with plump shrimp, crisp vegetables, and a bright tamarind finish. This asian-inspired soups ready in about 40 minutes pairs rice noodle, shrimp, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp cooking oil in a large pot over medium heat. Add 2 bruised lemongrass stalks and 1 inch sliced galangal, and cook for 2 minutes until fragrant.
  2. Step 2: Add 2 diced medium tomatoes and cook for 3 minutes until softened. Stir in 2 tbsp tamarind paste and cook for 1 minute.
  3. Step 3: Pour in 4 cups chicken broth, bring to a gentle boil, then add 8 oz peeled shrimp. Simmer for 3 minutes until shrimp turn pink.
  4. Step 4: Add 1 cup cut green beans and 8 oz rice noodles. Cook for 5 minutes until noodles are tender. Stir in 1 tbsp lime juice and 1 tbsp fish sauce.
  5. Step 5: Remove lemongrass and galangal. Serve hot, garnished with 1/4 cup fresh cilantro.

Frequently asked questions

How long does Simmered Shrimp Vegetable Noodle Soup with Tamarind 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 Simmered Shrimp Vegetable Noodle Soup with Tamarind?

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 rice noodle from drying out.

Can I substitute ingredients in Simmered Shrimp Vegetable Noodle Soup with Tamarind?

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 Simmered Shrimp Vegetable Noodle Soup with Tamarind 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 Simmered Shrimp Vegetable Noodle Soup with Tamarind?

Asian soups 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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