Simmered Shrimp Vegetable Noodle Soup with Tamarind
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.
Ingredients
- 8 oz rice noodle
- 8 oz shrimp
- 4 cups chicken broth
- 2 tbsp tamarind paste
- 2 stalks lemongrass
- 1 inch galangal
- 2 medium tomato
- 1 cup green bean
- 1/4 cup fresh cilantro
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp cooking oil
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove lemongrass and galangal. Serve hot, garnished with 1/4 cup fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Made this for my dinner party and everyone loved it. The tamarind flavor was spot on.
- ★★★★★
This soup is now a family favorite! The tamarind gives it such a wonderful depth.
- ★★★★☆
The tamarind was perfect, but I had to simmer a bit longer than the recipe said.
