Spicy Tamarind Coconut Soup with Shrimp
A creamy, coconut-based soup bursting with tamarind tang and fiery heat, finished with fresh herbs and lime. This Southeast Asian-inspired soup recipe, ready in about 40 minutes, pairs coconut milk, shrimp, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 2 cups coconut milk
- 1 lb, peeled and deveined shrimp
- 2 tbsp tamarind paste
- 1/2, finely chopped red onion
- 3 cloves, minced garlic
- 1 tsp chili flakes
- 2 stalks, chopped lemongrass
- 1 tbsp coconut oil
- 1 tbsp fish sauce
- 2, juiced lime
- 1/4 cup, torn fresh basil
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp coconut oil in a pot over medium heat. Add 3 minced garlic cloves and 2 chopped lemongrass; sauté for 30 seconds until fragrant.
- Step 2: Stir in 1/2 cup chopped red onion and 1 tsp chili flakes; cook for 2 minutes until softened.
- Step 3: Add 2 cups coconut milk, 2 tbsp tamarind paste, and 1 tbsp fish sauce. Bring to a simmer, then stir in 1 lb shrimp. Cook for 5 minutes until shrimp turn pink.
- Step 4: Season with salt and pepper. Garnish with torn basil and a squeeze of lime juice before serving.
