filipino

Sour Tamarind Shrimp Soup with Water Spinach and Eggplant

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

57 g Protein

82 g Carbohydrates

10 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

185g shrimp, peeled and deveined 183 kcal
204g cooked white rice 265 kcal
167g eggplant, sliced into half-moons 42 kcal
83g water spinach (kangkong) 17 kcal
111g tomato, quartered 20 kcal
56g onion, sliced 22 kcal
20g tamarind concentrate 14 kcal
13g fish sauce 5 kcal
9g vegetable oil 80 kcal
510g 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.