Spicy Tamarind Coconut Soup with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 25 min Serves 4 Southeast Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Stir in 1/2 cup chopped red onion and 1 tsp chili flakes; cook for 2 minutes until softened.
  3. 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.
  4. Step 4: Season with salt and pepper. Garnish with torn basil and a squeeze of lime juice before serving.

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.

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