20-Min Sour Shrimp Soup
A fast, tangy Vietnamese shrimp soup with tamarind, pineapple, and fresh herbs — ready in 20 minutes. Bright, fragrant, and built for weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
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Ingredients
- 1 lb shrimp, peeled and deveined
- 3 tbsp tamarind paste
- 1.5 cups fresh pineapple, cut into chunks
- 1 cup cherry tomatoes, halved
- 2 tbsp fish sauce
- ½ cup fresh cilantro and Thai basil, roughly chopped
- 1 whole serrano chili, sliced (optional)
Instructions
- 1
Bring 4 cups water to a boil in a pot over high heat.
- 2
Stir tamarind paste into the boiling water until dissolved and smooth.
- 3
Add pineapple, tomatoes, fish sauce, and serrano (if using). Simmer for 4 minutes until tomatoes soften.
- 4
Add shrimp and cook for 3 minutes until they turn pink and curl at the edges.
- 5
Remove from heat and stir in cilantro and Thai basil.
- 6
Taste and adjust with salt, pepper, and extra fish sauce if needed. Serve hot.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon
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