Indonesian Vegetable Sour Soup Sayur Asam
Discover the vibrant flavors of Indonesia with Sayur Asam, a traditional vegetable sour soup that’s both tangy and satisfying. This comforting dish combines a medley of fresh vegetables—like young jackfruit, snake beans, melinjo leaves, and chayote—with the zesty punch of tamarind paste and aromatic spices such as galangal, garlic, and shallots. Enhanced with hearty additions like corn and shelled peanuts, this soup delivers a delightful blend of textures and tastes. Perfectly balanced with palm sugar and a hint of heat from optional red chilies, Sayur Asam makes an excellent accompaniment to steamed rice for a wholesome, plant-based meal. Ready in just an hour, this Southeast Asian favorite captures the essence of Indonesian home cooking with every spoonful.
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Recipe Information
Ingredients
- 1500 ml Water
- 2 tablespoons Tamarind paste
- 2 ears Corn (cut into 4-inch pieces)
- 100 grams Snake beans (cut into 2-inch lengths)
- 200 grams Young jackfruit (cut into chunks, pre-boiled if needed)
- 50 grams Melinjo leaves
- 1 medium Chayote (peeled and cubed)
- 100 grams Peanuts (shelled)
- 2 Red chilies (optional, sliced)
- 3 cloves Garlic (finely chopped)
- 2 medium Shallots (finely chopped)
- 2 Candlenuts (optional, ground)
- 1 inch Galangal (bruised)
- 2 Bay leaves
- 1 tablespoon Palm sugar
- 2 teaspoons Salt
- 1 teaspoon Sugar
Instructions
In a large pot, bring the water to a boil.
Dissolve the tamarind paste in the boiling water to create the base of the soup.
Add the garlic, shallots, candlenuts, galangal, and bay leaves to the pot. Simmer for 5 minutes to infuse the flavors.
Add the corn pieces and peanuts to the pot. Cook for 10 minutes until slightly tender.
Stir in the young jackfruit, chayote, and snake beans. Cook for another 10 minutes.
Toss in the melinjo leaves and optional red chilies. Let the soup simmer for 5-7 minutes.
Season the soup with palm sugar, salt, and sugar. Adjust to taste as needed.
Serve hot with steamed rice for a comforting and tangy meal.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 69.4 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3440 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
