Shrimp, Cilantro and Tamarind Soup
A tangy, aromatic soup featuring shrimp in a tamarind-brightened broth with cilantro and green chile.
Servings 4 servings
Ingredients
- 1 pound large raw shrimp (fresh or frozen; shelled and deveined)
- 4 cups water (warm)
- 2 tablespoons extra-virgin olive oil
- 1 small yellow or white onion (finely minced)
- 4 cloves garlic (grated)
- ¼ cup tomato paste
- ½ teaspoon black pepper
- 1 tablespoon tamarind paste (not concentrate)
- kosher salt (to taste)
- 1 bunch cilantro (leaves and stems, minced)
- 1 green chile (such as serrano or Thai; thinly sliced)
Instructions
- Place shrimp and water in a medium saucepan. Cook over low heat until shrimp turns pink (about 10 minutes for fresh, 15 minutes for frozen). Increase heat to high, bring to a boil, then remove from heat. Separate and reserve both shrimp and cooking liquid.
- Wipe the saucepan dry. Heat oil over medium; sauté onion 3–4 minutes until translucent. Add garlic and cook 1 minute. Stir in tomato paste and cook 3–4 minutes until deeper in color. Add black pepper and tamarind paste, then the reserved cooking liquid. Season with salt.
- Bring to a boil, remove from heat, and fold in shrimp, cilantro, and green chile. Serve hot.
Notes
Yields 4 servings. About 30 minutes.
