• Dinner
  • 65 m
  • 10 m
  • Medium

Asian fish soup with vannamei shrimp for 4 persons


  • 400 g of vannamei shrimps (raw peeled or pre-cooked with tail), defrosted
  • 400 g squid fillet, defrosted
  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 stalks of lemon grass (only use the thick part in the bottom and remove the outer parts)
  • 1.5 liters of fish or chicken broth
  • 1 large tomato, cut into slices
  • 150 g fresh or canned pineapple
  • 1 tablespoon fish sauce
  • 2 tablespoons tamarind juice
  • 1 tbsp sugar
  • 1/2 teaspoon salt
  • 100 g bean sprouts
  • 1/2 cucumber, cut into sticks, for garnish
  • 20 coriander leaves, for garnish
  • Marinade
  • 2 cloves of garlic, grated
  • 1 red chili (finely chopped, seeds removed)
  • 1 tablespoon fish sauce
  • 1/2 teaspoon black pepper

Instructions / directions

Pour the ingredients for the marinade in a bowl and mix well. Pour the squid / tiger prawns into the marinade. Cover the bowl and set in the refrigerator for 1 hour.

Pour the olive oil into a wok or deep-bottomed saucepan on medium heat. Add yellow onion and lemon grass and fry for about 2 minutes until it is colored. Pour in broth, tomato, pineapple. Mix well.

Season with fish sauce, tamarind juice, sugar and salt. Increase the heat and pour into the squid / vannamei shrimps with marinade and allow to boil 2-3 minutes.

Finally, add the bean sprouts. Taste. If you want more flavor, add more fish sauce and tamaride juice. Serve in a bowl with coriander leaves and cucumber sticks as a garnish.


This recipe is brought to you by Miramar

Miramar offers fish and shellfish for every situation – from everyday food to food for special occasions. Miramar’s business concept is to produce new user-friendly products that are suitable for our consumers.

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