Indonesian Vegetable Sour Soup (Sayur Asam)
A soup of peanuts, chayote and green beans, warmed with tamarind and ginger. It's finished with green chili pepper slices.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 20 min · 45 min total
- medium
- 1
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.
- 2
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.
- 3
Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
