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Fish and Tamarind Soup

"This recipe is famous in Asia for it's tangy taste."
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30 m servings 256 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 256 calories; 4.6 g fat; 20.4 g carbohydrates; 33.4 g protein; 56 mg cholesterol; 108 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 tablesp...