A tangy and flavorful Thai soup made with tamarind paste, shrimp, and fresh vegetables. This dish is light, refreshing, and packed with aromatic herbs and spices.
Ingredients
For the Broth:
- 6 cups chicken or vegetable stock
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 clove garlic, minced
- 1-2 red chilies, sliced
For the Soup:
- 1/2 lb shrimp, peeled and deveined
- 1 cup morning glory or spinach
- 1/2 cup tomatoes, quartered
- 1/2 cup pineapple chunks (optional, for sweetness)
For Garnish:
- Fresh cilantro
- Lime wedges
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- In a large pot, bring the chicken or vegetable stock to a boil. Add tamarind paste, fish sauce, sugar, garlic, and chilies. Simmer for 5 minutes.
- Add the Vegetables:
- Stir in the tomatoes, pineapple chunks (if using), and morning glory. Simmer for 5-7 minutes until the vegetables are tender.
- Cook the Shrimp:
- Add the shrimp to the broth and cook for 3-5 minutes, or until they turn pink and are cooked through.
- Taste and Adjust:
- Taste the soup and adjust the balance of tanginess, saltiness, and sweetness by adding more tamarind paste, fish sauce, or sugar as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro and red chili slices. Serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 180 kcal
- Protein: 15g
- Carbohydrates: 12g
- Fat: 4g
- Sodium: 400mg
Notes
- Substitute shrimp with tofu or chicken for variation.
- Add extra vegetables like mushrooms or baby corn for a heartier soup.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊