Spicy Sour Tamarind and Shrimp Soup

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A tangy and spicy Southeast Asian-inspired soup with tamarind’s bright sourness balanced by fiery chili and fresh shrimp. This Thai-inspired soup recipe, ready in about 40 minutes, pairs 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat and discard lemongrass stalk and galangal slices. Serve hot garnished with 1/4 cup chopped cilantro leaves.