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 soups ready in about 40 minutes pairs coconut milk, peeled and deveined 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tamarind Coconut Soup with Shrimp 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 Tamarind Coconut Soup with Shrimp?
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 coconut milk from drying out.
Can I substitute ingredients in Spicy Tamarind Coconut Soup with Shrimp?
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 Tamarind Coconut Soup with Shrimp 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 Tamarind Coconut Soup with Shrimp?
Southeast Asian 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.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
