Tamarind Fish Soup with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, aromatic soup made with fish, tamarind, and a medley of fresh herbs, perfect for a quick and healthy meal. This Asian-inspired soup recipe, ready in about 30 minutes, pairs Fish fillets, Tamarind paste, Fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 15 min Serves 4 Asian cuisine 250 cal/serving

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Ingredients

12 oz Fish fillets
2 tbsp Tamarind paste
2 tbsp Fish sauce
1 tbsp Palm sugar
4 Lime leaves
4 Kaffir lime leaves
1 stalk Lemongrass
2 cloves Garlic
1 tsp Ginger
1 medium Tomato
1/2 cup Green beans
1/4 cup Fresh cilantro
1/4 cup Fresh mint
4 cups Water

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Instructions

Step 1: In a large pot, combine 4 cups water, 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp palm sugar, 4 lime leaves, 4 kaffir lime leaves, 1 stalk trimmed and finely chopped lemongrass, 2 minced garlic cloves, and 1 tsp minced ginger.
Step 2: Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse flavors.
Step 3: Add 12 oz fish fillets and 1 medium chopped tomato to pot; simmer for 5 minutes until fish is cooked through.
Step 4: Stir in 1/2 cup sliced green beans and cook for 3 minutes until tender.
Step 5: Remove pot from heat; discard lime leaves and kaffir lime leaves. Stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh mint.