Spicy Sour Tamarind and Shrimp Soup
A tangy and spicy Southeast Asian-inspired soup with tamarind’s bright sourness balanced by fiery chili and fresh shrimp. This thai-inspired soups ready in about 40 minutes pairs peeled and deveined raw shrimp, tamarind paste, fish sauce 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
- 14 oz, peeled and deveined raw shrimp
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp, freshly squeezed lime juice
- 4 cups chicken broth
- 1 inch piece, sliced thinly galangal
- 1, bruised and cut into 2-inch pieces lemongrass stalk
- 3, sliced thin bird’s eye chilies
- 1 cup sliced (straw or oyster) mushrooms
- 1/4 cup, chopped cilantro leaves
- 2, thinly sliced shallots
- 1 cup water
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add 2 thinly sliced shallots and sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Add 1 inch sliced galangal, 1 bruised lemongrass stalk cut into 2-inch pieces, and 3 sliced bird’s eye chilies to the pot. Stir for 1 minute to release aromas.
- Step 3: Pour in 4 cups chicken broth and 1 cup water, bring to a gentle boil, then reduce heat and simmer for 10 minutes to infuse flavors.
- Step 4: Stir in 2 tbsp tamarind paste, 2 tbsp fish sauce, and 2 tbsp freshly squeezed lime juice. Add 1 cup sliced mushrooms and simmer for 3 minutes until mushrooms soften.
- Step 5: Add 14 oz peeled and deveined raw shrimp to the pot and cook for 4-5 minutes until shrimp turn pink and opaque.
- Step 6: Remove from heat and discard lemongrass stalk and galangal slices. Serve hot garnished with 1/4 cup chopped cilantro leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Sour Tamarind and Shrimp Soup 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 Spicy Sour Tamarind and Shrimp Soup?
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 Spicy Sour Tamarind and Shrimp Soup?
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 Spicy Sour Tamarind and Shrimp Soup 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 Spicy Sour Tamarind and Shrimp Soup?
Thai 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.
