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.
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.
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