Tamarind-Infused Beef Soup with Lemongrass

By AislePrompt Editorial · ·

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 developed and reviewed.

A tangy and savory soup featuring tender beef in a vibrant tamarind broth, brightened with fresh lemongrass and herbs for a balanced, nourishing meal. This Cambodian-inspired soup recipe, ready in about 25 minutes, pairs beef sirloin, beef broth, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Cambodian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a pot, combine 2 cups beef broth, 2 tablespoons tamarind paste, 1 stalk minced lemongrass, 1 tablespoon fish sauce, and 1 teaspoon minced garlic. Bring to a gentle simmer over medium heat, stirring until tamarind dissolves.
  2. Step 2: Add 1 pound thinly sliced beef sirloin to the pot and cook for 5 minutes, stirring occasionally, until beef is no longer pink.
  3. Step 3: Stir in 1/2 cup chopped cilantro, 1/2 cup chopped basil, and 2 cups spinach. Cook for 2 more minutes until spinach wilts, then serve hot.

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