filipino

Sour Tamarind Shrimp Soup with Water Spinach and Eggplant

Name: Sour Tamarind Shrimp Soup with Water Spinach and Eggplant
Yield: 1 serving
Cuisine: filipino
Ingredients: 200 g shrimp, peeled and deveined; 220 g cooked white rice; 180 g eggplant, sliced into half-moons; 90 g water spinach (kangkong); 120 g tomato, quartered; 60 g onion, sliced; 22 g tamarind concentrate; 14 g fish sauce; 10 g vegetable oil; 550 g water

This simmered dish pairs shrimp, peeled and deveined with eggplant, sliced into half-moons, tamarind concentrate and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Pescatarian Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

60 g Protein

85 g Carbohydrates

11 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g shrimp, peeled and deveined 198 kcal
220g cooked white rice 286 kcal
180g eggplant, sliced into half-moons 45 kcal
90g water spinach (kangkong) 0 kcal
120g tomato, quartered 22 kcal
60g onion, sliced 24 kcal
22g tamarind concentrate 15 kcal
14g fish sauce 5 kcal
10g vegetable oil 88 kcal
550g water 0 kcal

Cooking instructions

tomatoonionwater
Bring water to a simmer in a pot. Add tomato and onion; cook 3 minutes to soften.
eggplanttamarind concentratefish sauce
Stir in tamarind concentrate and fish sauce. Add eggplant and simmer 6-8 minutes until nearly tender.
shrimp
Add shrimp and simmer just until pink and cooked through, 2-3 minutes.
water spinach (kangkong)tamarind concentratefish saucewater
Add water spinach and simmer 1 minute until wilted. Taste and adjust with more fish sauce or tamarind for sourness.
cooked white rice
Serve hot with cooked rice on the side.