Tamarind Fish Soup with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light, aromatic soup made with fish, tamarind, and a medley of fresh herbs, perfect for a quick and healthy meal. This asian-inspired soups 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

Instructions

  1. 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.
  2. Step 2: Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse flavors.
  3. Step 3: Add 12 oz fish fillets and 1 medium chopped tomato to pot; simmer for 5 minutes until fish is cooked through.
  4. Step 4: Stir in 1/2 cup sliced green beans and cook for 3 minutes until tender.
  5. 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.

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Frequently asked questions

How long does Tamarind Fish Soup with Fresh Herbs take to make?

Total time is about 30 minutes (15 min prep + 15 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 Fish Soup with Fresh Herbs?

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 fish fillets from drying out.

Can I substitute ingredients in Tamarind Fish Soup with Fresh Herbs?

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 Fish Soup with Fresh Herbs 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 Fish Soup with Fresh Herbs?

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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