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Fish and Tamarind Soup

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Kim Abdullah

This recipe is famous in Asia for it's tangy taste.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed red pepper, and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into skillet, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil.
  2. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.
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Reviews

FACIO
7
8/29/2002

Everything is so ready avalable now days it is really great

Pam
0
4/5/2014

Quick and easy. I had all the ingredients already when I was suddenly craving some Asian style soup to make me feel better today. The only thing I added for my personal taste was about 1 tablespoon of brown sugar. Other than that, I would not change a single thing about this great recipe.