Tamarind Vegetable Soup (Sayur Asem)
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Total time: 30 minutes
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Serves 4
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6.5 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
150g - Cabbage, chopped
2 - Tomatoes, chopped
150g - Green beans, cut into 1-inch pieces
1 - Chayote squash, cut into 1-inch pieces
2 tb - Tamarind paste, dissolved in 2 cups of warm water
2 cups - Warm water
2 tb - Palm sugar
¼ tsp - Salt
2 stalks - Lemongrass, bruised
2 slices - Galangal
3 - Kaffir lime leaves
2 - Red chilies, sliced
2 - Shallots, thinly sliced
3 cloves - Garlic, minced
1 tb - Vegetable oil
UTENSILS
Pot, Chopping board, Knife
INSTRUCTIONS
1. Heat the oil in a pot over medium heat. Add sliced shallots and minced garlic. Sauté until fragrant.
2. Add the red chilies, lemongrass, galangal and kaffir lime leaves. Stir well to combine.
3. Add the cabbage, green beans, tomatoes and cabbage to the pot and stir fry for 3 minutes.
4. Add the tamarind water, palm sugar, and salt. Bring to a boil, reduce heat and simmer for 15 minutes until the vegetables are tender. Remove from heat.
5. Serve hot as a soup or side dish with steamed brown rice.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 315g
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Energy (kcal)
141.2
Carbs (g)
18.5
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Proteins (g)
3.2
Fats (g)
5.0
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Fibre (g)
6.5
