Vietnamese Hot and Sour Tamarind Soup with Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant hot Vietnamese soup with tamarind broth, succulent shrimp, fresh herbs, and a balance of sour and spicy notes. This vietnamese-inspired seafood ready in about 25 minutes pairs medium shrimp, peeled and deveined, tamarind paste, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 10 min Cook: 15 min Serves 4 Vietnamese cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large pot, bring 6 cups of water to a boil over high heat. Stir in 2 tbsp tamarind paste and 1 tsp sugar, stirring until dissolved.
  2. Step 2: Add 3 minced garlic cloves and 1 sliced bird’s eye chili to the broth. Reduce heat to medium and simmer for 5 minutes to infuse flavors.
  3. Step 3: Add 1 lb peeled and deveined medium shrimp to the pot. Cook for 3-4 minutes until the shrimp turn pink and opaque.
  4. Step 4: Stir in 3 tbsp fish sauce and 2 tbsp lime juice. Taste and adjust seasoning with more fish sauce or lime juice if desired.
  5. Step 5: Remove from heat and ladle soup into bowls. Garnish each serving with 1/4 cup chopped fresh cilantro, 2 sliced green onions, and 1/4 cup bean sprouts for added crunch and freshness.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vietnamese Hot and Sour Tamarind Soup with Shrimp take to make?

Total time is about 25 minutes (10 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 Vietnamese Hot and Sour Tamarind Soup with Shrimp?

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 tamarind paste from drying out.

Can I substitute ingredients in Vietnamese Hot and Sour Tamarind Soup with Shrimp?

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 Vietnamese Hot and Sour Tamarind Soup with Shrimp 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 Vietnamese Hot and Sour Tamarind Soup with Shrimp?

Vietnamese 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.

Related recipes