Tamarind Shrimp and Salmon Soup is a perfect harmony of tangy, savory, and spicy flavors. The distinct sourness of tamarind elevates the rich seafood notes of salmon belly and prawns, while fresh vegetables add vibrant color and texture. This soup is not only comforting but also a wholesome dish that’s ideal for sharing with family or friends.
Ingredients Overview
Tamarind is the heart of this dish, imparting its signature tangy flavor that defines this soup. Whether using tamarind pulp or a pre-mixed tamarind seasoning, this ingredient provides a unique tartness that balances the rich flavors of the seafood. Fresh prawns add sweetness and a tender bite, while the salmon belly’s natural fat enhances the depth of the broth. Aromatic vegetables like onions and tomatoes create a flavorful base, complemented by the crisp texture of radish and the gentle heat from green finger chilies. For added freshness, spinach is an excellent choice, though other leafy greens like bok choy or kangkong can be used as substitutes.
Step-by-Step Preparation
The key to this dish lies in methodical preparation and layering of flavors.
To prepare the tamarind base, simmer tamarind pulp in a small amount of water until it dissolves, creating a concentrated, flavorful juice. Straining the pulp ensures a smooth broth, free of fibers or seeds. Alternatively, a tamarind mix is a convenient option that replicates the sourness with minimal effort.
Building the broth begins with layering the vegetables in the pot. The combination of quartered onions, sliced tomatoes, and radish creates a robust, aromatic foundation, while the green chilies introduce a gentle spiciness that can be adjusted to preference. Bringing the water to a boil with these ingredients extracts their flavors, creating a vibrant and fragrant stock.
When cooking the seafood, timing is crucial. Adding the prawns and salmon belly once the broth is boiling ensures that they cook evenly without becoming overdone. Prawns cook quickly, becoming firm and pink within minutes, while the salmon belly melts into tender, flavorful morsels.
The final touches come with the addition of spinach, which should be stirred in just before serving to retain its fresh, green color and delicate texture. Season the soup with fish sauce and freshly ground black pepper, adjusting to taste for a perfectly balanced finish.
Recipe Tips
Choosing the freshest seafood:
Select prawns with translucent shells and salmon belly with a vibrant pink hue and visible marbling.
Handling tamarind pulp:
Ensure thorough straining for a smooth, flavorful base.
Maintaining the perfect texture of spinach:
Add the spinach at the end of cooking to avoid wilting excessively.
What to Serve With This Recipe
This soup pairs beautifully with steamed jasmine rice, which absorbs the flavorful broth, creating a complete meal. For a heartier option, serve with crusty bread to soak up the tangy, rich liquid. Side dishes like a refreshing cucumber salad or pickled vegetables offer a textural contrast, while grilled seafood or a light vegetable stir-fry complement the soup’s robust flavors.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat to maintain the seafood’s tender texture. Avoid freezing the soup, as the prawns and salmon may lose their delicate consistency once thawed.
Frequently Asked Questions
Can I substitute other fish for salmon belly?
Yes, fish like mackerel or milkfish are excellent alternatives for their rich flavor and texture.
What’s the best way to make this dish spicier or milder?
Add extra green chilies for heat or reduce the amount for a milder broth.
How do I store and use leftover tamarind pulp?
Freeze unused tamarind pulp in small portions for future use.
Can this soup be made vegetarian?
Substitute the seafood with tofu and mushrooms, and use a vegetable-based tamarind broth for a vegetarian version.
Tamarind Shrimp and Salmon Soup is a delightful blend of tangy, savory, and spicy notes that cater to a wide range of palates. Its simplicity allows room for creativity, whether experimenting with alternative ingredients or pairing it with complementary dishes. Perfect for any occasion, this soup is a must-try recipe for seafood and tamarind lovers alike.
Ingredients
800 ml water
600 g salmon belly
400 g large prawns, shelled
1 large radish, sliced thinly
2 large tomatoes, sliced
1 large red onion, quartered
3 pcs green finger chillies, cut in half
1 large packet Tamarind Mix (Sinigang Mix) or 1/2 cup Tamarind Pulp
1 bunch spinach
Fish sauce, to taste
Freshly ground black pepper, to taste
Instructions
For those using tamarind pulp, reserve 2 cups of the water and bring it to a boil with the tamarind pulp in a separate pot. Let it simmer until the pulp dissolves completely, then strain to extract the juice and set it aside. If using the Tamarind Mix, skip this step.
Place the quartered onions, halved green chillies, sliced tomatoes, and thinly sliced radish in a large pot. Add the remaining water (or the full 800 ml if not using tamarind pulp) to the pot and bring it to a rolling boil over medium heat.
Once the water reaches a boil, carefully add the shelled prawns, tender salmon belly, and the prepared tamarind mix (or the strained tamarind juice). Lower the heat slightly and allow the soup to simmer for 5 minutes, giving the flavors ample time to meld.
Add the fresh spinach leaves to the pot and let them cook for another 2 minutes, just until they are tender and wilted.
Finish the soup by seasoning with fish sauce and freshly ground black pepper according to your taste preferences. Stir gently to ensure the seasoning is evenly distributed.
Serve the soup hot in individual bowls, ensuring each portion includes a generous mix of prawns, salmon, and vegetables. Enjoy this tangy and comforting dish as a main course or a hearty starter.
Tamarind Shrimp and Salmon Soup Recipe
Ingredients
- 800 ml water
- 600 g salmon belly
- 400 g large prawns shelled
- 1 large radish sliced thinly
- 2 large tomatoes sliced
- 1 large red onion quartered
- 3 pcs green finger chillies cut in half
- 1 large packet Tamarind Mix Sinigang Mix or 1/2 cup Tamarind Pulp
- 1 bunch spinach
- Fish sauce to taste
- Freshly ground black pepper to taste
Instructions
- For those using tamarind pulp, reserve 2 cups of the water and bring it to a boil with the tamarind pulp in a separate pot. Let it simmer until the pulp dissolves completely, then strain to extract the juice and set it aside. If using the Tamarind Mix, skip this step.
- Place the quartered onions, halved green chillies, sliced tomatoes, and thinly sliced radish in a large pot. Add the remaining water (or the full 800 ml if not using tamarind pulp) to the pot and bring it to a rolling boil over medium heat.
- Once the water reaches a boil, carefully add the shelled prawns, tender salmon belly, and the prepared tamarind mix (or the strained tamarind juice). Lower the heat slightly and allow the soup to simmer for 5 minutes, giving the flavors ample time to meld.
- Add the fresh spinach leaves to the pot and let them cook for another 2 minutes, just until they are tender and wilted.
- Finish the soup by seasoning with fish sauce and freshly ground black pepper according to your taste preferences. Stir gently to ensure the seasoning is evenly distributed.
- Serve the soup hot in individual bowls, ensuring each portion includes a generous mix of prawns, salmon, and vegetables. Enjoy this tangy and comforting dish as a main course or a hearty starter.
