Fish and Tamarind Soup

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Kim Abdullah
Recipe by  Kim Abdullah

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

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Adjust Servings

Original recipe yields 6 servings



  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 (2)

Rate This Recipe


Everything is so ready avalable now days it is really great



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Tom Yum Koong Soup


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Ahi Tuna Fish Soup