Indonesian vegetable sour soup (sayur asam) recipe

Recipe for indonesian vegetable sour soup (sayur asam) in our easy ethnic recipes collection. This is one of the most popular soups in Indonesia. When served as part of a larger meal, it usually accompanies javanese-style fried chicken and steamed rice.

Recipe ingredients

• 1 teaspoon tamarind
• 5 tablespoons warm water
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1 inch-long piece fresh ginger, peeled and sliced
• 1 red chili pepper, seeded and sliced (*)
• 3 tablespoons raw peanuts
• 1 teaspoon shrimp paste
• 1/2 teaspoon salt
• 5 cups low-fat chicken or vegetable broth
• 1/2 cup salted peanuts, coarsely chopped
• 2 tablespoons brown sugar
• 1 chayote, peeled, seeded, and sliced thin
• 1/2 cup fresh or frozen green beans, ends trimmed
• 1/3 cup frozen corn kernels
• 1 green chili pepper, sliced, optional

(*) Always wear rubber or latex gloves when working with chili peppers. To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.

How to make indonesian vegetable sour soup (sayur asam)

• Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don't have a mortar and pestle.
• Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
• Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 4

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