Sayur Asam, Vegetable Sour Soup

Written by on June 13, 2012 in Java Culinary with 0 Comments

Sayur Asam, Vegetable Sour Soup


the recipe

  • 1 tsp. tamarind
  • 5 tbsp. 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 tbsp. raw peanuts
  • 1 tsp. shrimp paste
  • 1/2 tsp. salt
  • 5 c. low-fat chicken or vegetable broth
  • 1/2 c. salted peanuts, coarsely chopped
  • 2 tbsp. brown sugar
  • 1 chayote, peeled, seeded, and
  • sliced thin
  • 1/2 c. fresh or frozen green beans,
  • ends trimmed
  • 1/3c. frozen corn kernels
  • 1 green chili pepper, sliced (optional)


  • 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.

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