Tamarind and Lemongrass Sour Soup

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

A fragrant and sour soup featuring tamarind and lemongrass, balanced with fresh herbs and tender chicken. This Vietnamese-inspired soup recipe, ready in about 35 minutes, pairs chicken breast, thinly sliced, tamarind paste, lemongrass stalks, bruised and chopped 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.

Prep: 15 min Cook: 20 min Serves 4 Vietnamese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring 4 cups chicken broth and 2 bruised, chopped lemongrass stalks to a boil over medium-high heat, then reduce to simmer for 10 minutes to infuse the broth.
  2. Step 2: Remove lemongrass pieces, then add 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tsp sugar to the broth, stirring until the tamarind dissolves and the soup tastes balanced with a pronounced sourness.
  3. Step 3: Add 8 oz thinly sliced chicken breast and 1 cup sliced shiitake mushrooms to the pot; simmer gently for 5-7 minutes until the chicken is cooked through and mushrooms are tender.
  4. Step 4: Turn off heat and stir in 2 tbsp fresh lime juice, then garnish the soup with 1/4 cup chopped cilantro, 2 tbsp sliced green onions, and 1 tsp red chili slices before serving piping hot.

Frequently asked questions

How long does Tamarind and Lemongrass Sour Soup take to make?

Total time is about 35 minutes (15 min prep + 20 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 Tamarind and Lemongrass Sour 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 chicken breast, thinly sliced from drying out.

Can I substitute ingredients in Tamarind and Lemongrass Sour 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 Tamarind and Lemongrass Sour 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 Tamarind and Lemongrass Sour Soup?

Vietnamese 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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