Shrimp Tamarind Soup Recipe

Name: Shrimp Tamarind Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water (preserved from washing rice); 1 onion sliced; 3 tomatoes in quarters; 1 peeled radish (350g); 18 Chinese string beans (260g); 15 okras; 1 eggplant; 2 long green peppers; 2 1/2 tablespoons fish sauce; 1 chicken bouillon cube; 350 milliliters tamarind paste; 1 teaspoon salt; 1/2 bag of spinach (160g); 16 shrimps; 1 lemon

Servings: persons

10 cups water (preserved from washing rice)
1 onion sliced
3 tomatoes in quarters
1 peeled radish (350g)
18 Chinese string beans (260g)
15 okras
1 eggplant
2 long green peppers
2 1/2 tablespoons fish sauce
1 chicken bouillon cube
350 milliliters tamarind paste
1 teaspoon salt
1/2 bag of spinach (160g)
16 shrimps
1 lemon

1
Rinse 2 cups of jasmine rice and preserve the water until you have a total of 10 cups. Proceed cooking the rice in a rice cooker (1:1 ratio) or any other method of your choice.
2
In a large pot, combine the water, onion, and tomatoes. Season with salt. Cover and bring to a simmer for 10 minutes.
3
Rinse vegetables and cut the radish, eggplant and string beans into three-inch sticks. Cut the top part of the okras only.
4
Once the water is simmering, press the tomatoes using the sides of the pot.
5
Add the radish and the string beans. Cover and bring to a boil for 5 minutes or until almost tender.
6
Add the okras, eggplant and peppers.
7
Season the soup with fish sauce, tamarind paste and bouillon cube. Stir and cover.
8
With a pair of scissors, cut the rostrum from the head of the shrimps.
9
Finally, add the shrimps and spinach and stir.
10
The soup is ready once it starts to boil.
11
Adjust the seasoning by adding fish sauce.
12
Serve with a bowl of rice and squeeze a wedge of lemon to your soup.

1064

kcal

Calories

Fat

116

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 cups water (preserved from washing rice), 1 onion sliced, 3 tomatoes in quarters, 1 peeled radish (350g), and more.

Yes, Shrimp Tamarind Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Tamarind Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions