Name: Indonesian Sour Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 5 shallots, peeled and quartered; 3 garlic cloves, peeled; 2 candlenuts (or macadamia nuts), roughly chopped; 1 inch fresh turmeric, peeled and sliced; 1 inch fresh galangal, peeled and sliced; 2 red chilies, seeded and sliced (optional); 6 cups water; 2 salam leaves or 2 bay leaves; 1 stalk lemongrass, bruised and tied in a knot; 2 tablespoons tamarind paste; 1 teaspoon palm sugar or brown sugar; 1 1/2 teaspoons salt, plus more to taste; 1 ear sweet corn, cut into 1-inch rounds; 1 medium chayote squash, peeled and cubed; 1 cup long beans (or green beans), cut into 2-inch pieces; 4 cups napa cabbage, cut into 2-inch chunks; 1 cup fresh bean sprouts, rinsed; 1 cup melinjo leaves (or baby spinach); 2 ripe tomatoes, quartered

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A beloved Indonesian clear-broth soup known for its bright, tangy flavor, this dish balances tamarind sourness with a whisper of palm sugar and a colorful medley of fresh vegetables. It is naturally light, deeply refreshing, and traditionally served alongside steamed rice for a comforting everyday meal.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

165 kcalCalories
3 gFat
0.5 gSaturated Fat
30 gCarbs
7 gFiber
10 gSugar
6 gProtein
920 mgSodium
680 mgPotassium
95 mgCalcium
3 mgIron
45 mgVitamin C
850 mcgVitamin A

Ingredients

For the spice paste

5 shallots, peeled and quartered
3 garlic cloves, peeled
2 candlenuts (or macadamia nuts), roughly chopped
1 inch fresh turmeric, peeled and sliced
1 inch fresh galangal, peeled and sliced
2 red chilies, seeded and sliced (optional)

For the soup base

6 cups water
2 salam leaves or 2 bay leaves
1 stalk lemongrass, bruised and tied in a knot
2 tablespoons tamarind paste
1 teaspoon palm sugar or brown sugar
1 1/2 teaspoons salt, plus more to taste

For the vegetables

1 ear sweet corn, cut into 1-inch rounds
1 medium chayote squash, peeled and cubed
1 cup long beans (or green beans), cut into 2-inch pieces
4 cups napa cabbage, cut into 2-inch chunks
1 cup fresh bean sprouts, rinsed
1 cup melinjo leaves (or baby spinach)
2 ripe tomatoes, quartered

Directions

Prepare the spice paste by combining the shallots, garlic, candlenuts, turmeric, galangal, and chilies (if using) in a blender with 2 tablespoons of water. Blend into a smooth paste.
In a large soup pot, bring the 6 cups of water to a boil over medium-high heat. Add the spice paste, salam or bay leaves, and lemongrass knot. Reduce heat and simmer for 10 minutes to develop the broth.
Stir in the tamarind paste and palm sugar until fully dissolved, then add the corn and chayote. Simmer for 5 minutes until just tender.
Add the long beans and cabbage, and cook for another 3 to 4 minutes until the vegetables are tender-crisp.
Stir in the tomatoes and bean sprouts, cooking for just 1 to 2 minutes so they stay bright and crisp.
Add the melinjo leaves (or spinach), turn off the heat, and let the residual heat wilt them for about 30 seconds. Season with salt to taste.
Remove the lemongrass and bay leaves. Ladle the hot soup into bowls, ensuring each serving gets a generous mix of vegetables and broth, and serve immediately with steamed rice.

Cook’s Notes

For a heartier version, add 1 cup of cooked peanuts or 200 g of diced beef to the broth during step 2 and simmer until tender.
Salam leaves (Indonesian bay leaves) give the most authentic flavor, but European bay leaves are an acceptable substitute.
Adjust tamarind and palm sugar at the end to achieve your ideal balance of sour and faintly sweet.
Serve with sambal terasi or sambal kecap on the side so diners can add extra heat as desired.
This soup tastes even better the next day once the flavors have melded; store covered in the refrigerator for up to 3 days.