Vegetable Soup With Tamarind and Lemongrass Recipe (2024)

Pomegranate molasses can work as a tamarind substitute in my experience

I would greatly reduce tomato or skip to let the real sweet tart flavor of tamarind flourish. If required add a little more but that much tomato, I think, kills the real tamarind flavor if you want to emphasize tamarind in the taste and title of the soup! A teaspoon molasses or brown sugar or to taste will bring the balance.

Made this recipe following the directions and it was delicious! I used 2 tablespoons of tamarind paste, 3 dried Thai chilis (we like spicy), lots of cilantro at the end and finished with a squeeze of lime juice. Served the soup with thin rice noodles - we enjoyed every bite. We'll definitely make this one again!

we loved this! the flavor had depth and we enjoyed that it was very different than a lot of what we usually cook. we used kale instead of spinach, and added poached cod to our bowls in lieu of the tofu, then topped with basil and cilantro as our herb mix. oh and omitted the chilies bc we don't do spicy, but these were small tweaks and the essence of the recipe shone through beautifully.

i used Glory Bee Organic Tamarind Puree and didn't alter the recipe and it has a really great balance of flavors. will definitely make again!

The lemon grass needs more time to infuse the broth. Prepare the broth 12-24 hours prior.

Soup came together well and was good when first made and served. However this isn’t a good soup to have leftovers for lunch during the week. I assume it is the radish, but the leftovers smell like what can best be described at hot garbage so it is not at all appetizing. Make and eat the soup the same day.

Per the instructions, Step 1: "Add the garlic, lemongrass and 1 tablespoon grated ginger"; the remaining ginger is added during Step 3. I would grate the ginger, and divide accordingly.

Perhaps miso paste rather than fish paste would provide a good vegan option.

The intention is to cut a 2 inch-long piece of ginger into 4 pieces, each piece being 1 inch long.You're welcome.

Instructions unclear, so ..,I grated a two inch piece of peeled fresh ginger and used that. Sliced Lemongrass in half, then cut smaller pieces and smashedFlavors were delicious but a lot of prepping multiple ingredientsImportant to have your complete mis en place next to you Time to cook is quick but prep takes longer

The tamarind spec should more deliberately spell out that you need to check your tamarind puree for acidity. We added 1/2 cup and the acidity was knee buckling together with the radishes and tomatoes. Had to toss out the soup because it was entirely inedible.

Next time use only 1Tbs tamarind. 2 is too much. I used2 c chicken stock 3 c water. I also included 3 keffir lime leaves. And smoked trout.

Substituted lemongrass paste for the lemongrassSubstituted one yellow onion for the shallotsSubstituted Caribbean snack - tamarind balls - and washed off the sugar before adding to recipeUsed three dried (and very old) Badia Red Pepper Chili for the heat. Removed before serving.Used one roasted chicken breast instead of tofuOmitted the radishes

Added fish instead of tofu and we loved it and will certainly have again. Wouldn’t change a thing.

Doubled all the spices, including the tamarind, and used a heaping handful of basil and cilantro. It was wonderful — I’ve never made such a bright hot and sour style soup before. I really liked the big hunks of tofu and the large discs of sweet potato, which made a great texture in a brothy soup. I think I’ll use 2 cups more broth / water next time for still more broth. Cooked rice noodles separately and poured the soup over them in bo

This recipe was so delicious. I added large deep Sea scallops the last few minutes instead of the tofu, and served over ramen noodles. Outstanding recipe!

Haven’t tried this yet, but a Filipino soup called sinegang is another tamarind flavored vegetable soup that was my kids’ favorite food. Gave the kindergarten teachers trouble when writing the “My favorite things” lists, lol. I expect this to be yummy!

Since tamarind can be hard to find, I substituted a packet of Knorr Tamarind Soup mix (<$1) and just added with the broth. The soup came out great. This recipe is outstanding!

This is my new favorite soup. I made it with lemongrass in a tube the first time and less tamarind paste than called for, and added frozen yellowtail instead of fish sauce. The second time I followed the recipe exactly. I like it both ways. It’s a great light soup, with a huge burst of unusual flavor.

Soup came together well and was good when first made and served. However this isn’t a good soup to have leftovers for lunch during the week. I assume it is the radish, but the leftovers smell like what can best be described at hot garbage so it is not at all appetizing. Make and eat the soup the same day.

Do add the fish sauce, I was amazed by how it transformed the dish. That said, I'm not sure I'll make this again. I prefer more filling soups and after a while, I grew tired of the taste. It felt like too much of the same flavor.

The broth is really quite tasty, but we found the combination of soup ingredients didn't quite come together. Will experiment with this recipe.

I used tamarind concentrate 1tbsp since I hadn't worked with this ingredient before. The tanginess mellowed out and the soup was perfectly balanced. Tamarind is my new favorite ingredient!

Fifteen ingredients to make a vegetable soup? I don't think so.

I just finished making this. It is divine. It is a keeper and I'm not even crazy about tofu. I used a chicken broth base, that is the only change I made.