Spicy Shrimp Soup


2 tbsp tamarind paste

4 red chilies, very finely chopped

2 cloves garlic, crushed

1-inch piece thai ginger, pealed and very finely chopped

4 tbsp fish sauce

2 tbsp palm sugar or ordinary sugar

5 cups fish stock

8 lime leaves

3/4 cup carrots, very thinly slices

12 oz sweet potato, diced

1 cup baby corn-on-the-cobs, halved

3 tbsp fresh cilantro, roughly chopped

3 1/2 oz cherry tomatoes, halved

8 oz fan-tail shrimp


  1. Place the tamarind paste, red chilies, garlic, ginger, fish sauce, sugar, and fish stock in a heated wok or large heavy skillet. Roughly tear the lime leaves and add to the wok. bring to boil, stirring constantly to blend the flavors.
  2. Reduce the heat and add the carrot, sweet potato, and baby corn cobs to the mixture in the wok.
  3. Leave the soup to simmer, uncovered for about 10 minutes, or until the vegetables are just tender.
  4. Stir the cilantro, cherry tomatoes, and shrimp into the soup and heat through for 5 minutes.
  5. Transfer the soup to a warm soup tureen or individual serving bowls and serve hot.
  6. Enjoy!
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