Tomato and Tamarind Broth with Shrimp and Vegetables
A tangy Filipino shrimp soup featuring a tamarind-infused tomato broth with fresh vegetables and tender shrimp. This Filipino-inspired seafood recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, tamarind paste, fresh tomatoes, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tbsp tamarind paste
- 3 large fresh tomatoes, chopped
- 1 medium onion, sliced
- 4 cloves garlic cloves, minced
- 4 cups water
- 1 cup green beans, trimmed and cut in 2-inch pieces
- 1 cup eggplant, cut into 1-inch cubes
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- to taste salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 medium sliced onion and 4 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Add 3 large chopped fresh tomatoes and cook for 5 minutes, stirring occasionally until tomatoes break down and release juice.
- Step 3: Stir in 2 tablespoons tamarind paste and 4 cups water, bringing the mixture to a boil.
- Step 4: Add 1 cup green beans and 1 cup cubed eggplant to the pot. Reduce heat to medium-low and simmer for 10 minutes until vegetables are tender.
- Step 5: Add 1 pound peeled and deveined shrimp and 2 tablespoons fish sauce. Cook for 3-4 minutes until shrimp turn pink and are cooked through.
- Step 6: Season with salt to taste and 1/4 teaspoon black pepper. Serve hot with steamed rice.
Frequently asked questions
How long does Tomato and Tamarind Broth with Shrimp and Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 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 Tomato and Tamarind Broth with Shrimp and Vegetables?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Tomato and Tamarind Broth with Shrimp and Vegetables?
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 Tomato and Tamarind Broth with Shrimp and Vegetables 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 Tomato and Tamarind Broth with Shrimp and Vegetables?
Filipino seafood 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.
