Sour and Spicy Tamarind Fish Soup with Lao Herbs

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful Lao-style fish soup featuring a tangy tamarind broth infused with fresh herbs, chili, and lemongrass for a vibrant balance of sour, spicy, and herbal notes. This Asian-inspired seafood recipe, ready in about 35 minutes, pairs tamarind paste, chicken broth, kaffir lime leaves 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.

Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 180 cal/serving

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Ingredients

1 lb white fish fillets (such as tilapia or catfish)
3 tbsp tamarind paste
4 cups chicken broth
2 lemongrass stalks, bruised and cut into 3-inch pieces
4 kaffir lime leaves
4 thin slices sliced fresh galangal
1 tbsp sliced fresh red chili
2 tbsp fish sauce
1 tsp sugar
2 tbsp chopped fresh cilantro
2 stalks chopped green onions

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Instructions

Step 1: Pour 4 cups of chicken broth into a large pot and bring it to a gentle boil over medium-high heat.
Step 2: Add 2 bruised lemongrass stalks, 4 kaffir lime leaves, and 4 thin slices of fresh galangal to the broth. Reduce heat to medium-low and simmer uncovered for 10 minutes until aromatic.
Step 3: Stir in 3 tablespoons of tamarind paste, 2 tablespoons of fish sauce, 1 teaspoon of sugar, and 1 tablespoon of sliced fresh red chili. Taste and adjust seasoning to balance sour, salty, and spicy flavors.
Step 4: Cut 1 pound of white fish fillets into bite-sized pieces and gently add them to the simmering broth. Cook for 5-7 minutes until the fish is opaque and flakes easily.
Step 5: Remove the soup from heat and discard the lemongrass stalks, kaffir lime leaves, and galangal slices.
Step 6: Stir in 2 tablespoons of chopped fresh cilantro and 2 chopped green onions for freshness.
Step 7: Serve the sour and spicy tamarind fish soup hot, accompanied by steamed jasmine rice if desired.