Shrimp, Cilantro and Tamarind Soup
Published Aug. 12, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound large raw shrimp, fresh or frozen, shelled and deveined
- 4cups warm water
- 2tablespoons extra-virgin olive oil
- 1small yellow or white onion, peeled and finely minced
- 4garlic cloves, peeled and grated
- ¼cup tomato paste
- ½teaspoon black pepper
- 1tablespoon tamarind paste (not concentrate)
- Kosher salt
- 1bunch cilantro, leaves and stems minced
- 1green chile, such as serrano or Thai chile, thinly sliced
Nutritional analysis per serving (4 servings)
196 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 24 grams protein; 988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
- Step 2
Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
- Step 3
Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.
Private Notes
Comments
You can use 1 part tamarind concentrate, 2 parts water to make the paste. so 1 teaspoon concentrate. 2 teaspoons water.
After reading comments about blandness, I decided to forgo my usual protocol of making recipes as written for the first trial. I cooked the shrimp in their shells with some garlic, mustard seeds, salt and pepper. Sautéed the onions, garlic and Serrano pepper much longer than stated. Served it over a bit of basmati rice and added chopped green onions. A little extra work to let the shrimp cool enough to shell, but worth it. definitely a keeper.
I like to read all the notes before I start. The whole can of tomato paste, perfect. My tamarind paste substitute was rice vinegar and brown sugar. I also added a package of ramen noodles and I sautéed my Thai chilies with the onion in the beginning. Most excellent. Salted to taste.
This was tasty! I simplified the steps by sautéing everything first, then added water and shrimp to the same pot. I also added some garam masala to the broth to give it more depth (curry powder works too!) Served the dish with rice. It’s even better the next day!
As written, this soup was SUPER bland. I’m not sure how it is supposed to taste, but it kind of tasted like sour, tomato-scented shrimp water, with cilantro floating in it 😂 I added some (a lot) fish sauce at the end to try and salvage it, and it made a huge difference. I don’t think I’d make this again, but if I did I’d definitely add some lime, and different type of chilis for some additional heat.
I'm glad I found this recipe. With the leftovers of grilled shrimp and baby broccoli in my refrigerator, lunch was ready in about 10 minutes. Great flavors. I recommend swapping the olive oil for a more neutral tasting one.
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