Tamarindo seafood soup


Tamarindo (Eng. = tamarind) is a tree native to Mexico/ central America that produces large bean-like fruits.

Tamarindo paste is a very popular sweet & sour candy with chile in Mexico that is also available in local stores here in Deming, NM or nationwide in stores that carry Hispanic foods.

Tamarindo sauce is well-known in Mexico, but one thing I have not seen there is tamarindo soup. For that we apparently have to go to the Philippines where it's called sampalok and even further to South-east Asia.  Sinigang sa sampalok soup mix can be purchased online but I recommend using tamarindo paste for a more original flavor. When I tried this powdered version, the citric acid completely overpowered the tamarindo flavor.

It is possible to make tamarindo paste from scratch with the bean-like pods they sell at the store, but it is probably easier and cheaper to buy pre-made tamarindo paste. The chile they put in there enhances imo the soup/stew anyway. Don’t overdo it with the tomatoes; you don't want it to become a tomato soup,. I didn’t use any at all.

See also: tamarindo beef tongue soup.


This is what you need for  quarts = 6+ servings:

  • 2-4 tbsp. tamarindo paste
  • 8 cups water
  • seafood stock or bouillon
  • 1 lb. shrimp, mixed seafood or meat of choice.
    I used mixed seafood and shrimp
  • 1 lb. vegetables of choice.
    I used green & yellow beans, bell peppers & onions
  • S&P, 1-2 shrimp bouillon cubes


  • 2-4 roma tomatoes
  • 2-4 limes, juiced
Pic1: tamarindo soup with seafood



Pic2: seafood in tamarindo broth
Pic3: add vegetables
Pic4: serve and enjoy