Fish and Tamarind Soup
"This recipe is famous in Asia for it's tangy taste."
Added to shopping list. Go to shopping list.
Ingredients30 m servings 256 cals
Original recipe yields 6 servings
- 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.
- Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.
Per Serving: 256 calories; 4.6 g fat; 20.4 g carbohydrates; 33.4 g protein; 56 mg cholesterol; 108 mg sodium. Full nutrition
ReviewsRead all reviews 2