Sour and Spicy Tamarind Fish Soup with Lao Herbs
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 ready in about 35 minutes pairs tamarind paste, chicken broth, leaves 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.
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 leaves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sour and Spicy Tamarind Fish Soup with Lao Herbs take to make?
Total time is about 35 minutes (10 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 Sour and Spicy Tamarind Fish Soup with Lao Herbs?
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 tamarind paste from drying out.
Can I substitute ingredients in Sour and Spicy Tamarind Fish Soup with Lao Herbs?
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 Sour and Spicy Tamarind Fish Soup with Lao Herbs 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 Sour and Spicy Tamarind Fish Soup with Lao Herbs?
Asian seafood 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.
