Tamarind Shrimp Soup with Sweet Potato

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 bright, tangy broth infused with tamarind, sweet potato, and plump shrimp, balanced with fresh tomatoes and a hint of fish sauce. This Filipino recipe, ready in about 35 minutes, pairs Shrimp, Sweet potato, Tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 Filipino cuisine 200 cal/serving

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Ingredients

12 oz Shrimp
1 cup Sweet potato
3 tbsp Tamarind paste
4 cups Water
1 medium Tomatoes
1/4 cup Onion
2 cloves Garlic
1 tbsp Fish sauce
2 tbsp Green onions
1 tbsp Cooking oil

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Instructions

Step 1: In a small bowl, mix 3 tbsp tamarind paste with 1/4 cup warm water to create a concentrate. Set aside.
Step 2: Heat 1 tbsp cooking oil in a large pot over medium heat. Add 2 minced garlic cloves and 1/4 cup chopped onion, sautéing for 1 minute until fragrant.
Step 3: Add 4 cups water, the tamarind concentrate, 1 medium chopped tomato, and 1 cup diced sweet potato. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until sweet potato is tender.
Step 4: Add 12 oz shrimp and 1 tbsp fish sauce, cooking for 3-4 minutes until shrimp turn pink. Stir in 2 tbsp sliced green onions and serve immediately.