Sour Tamarind and Dill Soup with Beef

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

A comforting bowl of beef soup with a tangy tamarind broth and fresh dill, inspired by Lao home cooking. This asian-inspired beef ready in about 90 minutes pairs beef brisket, cut into 1-inch cubes, water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 75 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves and 2 thinly sliced shallots, sautéing for 2-3 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb beef brisket cubes to the pot and sear for 4-5 minutes until lightly browned on all sides.
  3. Step 3: Pour in 6 cups water and bring to a boil, then reduce heat to low and simmer uncovered for 1 hour until beef is tender.
  4. Step 4: Stir in 3 tbsp tamarind paste and 2 tbsp fish sauce, mixing well. Add 1/2 tsp black pepper and continue simmering for 10 more minutes to develop flavors.
  5. Step 5: Remove from heat and stir in 1/2 cup chopped fresh dill and 2 sliced scallions. Serve hot as a tangy, aromatic beef soup.

Frequently asked questions

How long does Sour Tamarind and Dill Soup with Beef take to make?

Total time is about 90 minutes (15 min prep + 75 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 Tamarind and Dill Soup with Beef?

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 water from drying out.

Can I substitute ingredients in Sour Tamarind and Dill Soup with Beef?

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 Tamarind and Dill Soup with Beef 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 Tamarind and Dill Soup with Beef?

Asian beef 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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