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sayur asem indonesian authentic soup

Sayur Asem (Indonesian Tamarind Vegetable Soup)

Sayur Asem is a classic Indonesian vegetable soup with a tangy tamarind broth, fresh vegetables, and subtle spices. Known for its light and refreshing taste, this dish is a staple in Javanese households and pairs perfectly with steamed rice. Similar to Filipino sinigang or Mexican pozole, Sayur Asem stands out with its unique Indonesian ingredients like galangal (lengkuas), shrimp paste (terasi), and palm sugar.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Side Dish, Soup
Cuisine: Indonesian, Javanese
Calories: 130
Ingredients Method Notes

Ingredients
  

Vegetables & Broth
  • 1 ear sweet corn cut into 3–4 chunks
  • 1 medium chayote labu siam, or substitute zucchini, diced
  • 5 –6 green beans kacang panjang, substitute with regular green beans, cut into 2-inch pieces
  • ½ cup spinach or collard greens substitute for daun melinjo
  • 2 bay leaves substitute for daun salam
  • 1 inch galangal lengkuas, substitute ginger if unavailable, lightly crushed
  • 2 tbsp tamarind paste asam Jawa, dissolved in ½ cup warm water, strained
  • 1 tsp palm sugar gula aren, or substitute brown sugar
  • 4 –5 cups water
  • ½ cup boiled peanuts optional, substitute for kacang tanah
Spice Paste (Bumbu Halus)
  • 3 red chilies cabe merah keriting, adjust to spice level
  • 5 shallots or small red onions
  • 3 cloves garlic
  • 3 candlenuts kemiri, substitute cashews or macadamias
  • 1 tsp shrimp paste terasi, substitute with fish sauce or omit for vegetarian version
  • 1 ½ tsp salt

Instruction
 

  1. Prepare the spice paste.
    Blend chilies, shallots, garlic, candlenuts, shrimp paste, and salt until smooth.
  2. Start the broth.
    In a large pot, bring 4–5 cups of water to a boil. Add the corn and cook until half-tender.
  3. Season the soup.
    Stir in the spice paste, galangal, bay leaves, and palm sugar. Simmer for about 5 minutes.
  4. Add vegetables.
    Put in chayote and green beans, cooking until tender.
  5. Tamarind water.
    Pour in the tamarind extract and mix well. Add spinach (or greens) and simmer briefly until just wilted.
  6. Adjust seasoning.
    Taste and balance the flavors — it should be tangy, lightly sweet, and savory.
  7. Serve hot with steamed rice as a light main dish or side soup.

Notes

  • Tamarind: Use tamarind paste (common in Asian or Indian stores). If unavailable, substitute with 2 tbsp lemon juice plus 1 tsp brown sugar.
  • Chayote (Labu Siam): Often found in Latin or Asian groceries in the U.S. If not available, zucchini or summer squash works fine.
  • Melinjo leaves/fruit: Rare outside Indonesia. Use spinach, collard greens, or kale for leaves. For fruit, skip or use edamame for texture.
  • Shrimp paste (Terasi): Southeast Asian stores carry it as "belacan" or "kapi." If hard to find, fish sauce is the easiest substitute. For vegetarian/vegan versions, omit entirely.
  • Palm sugar: Replace with brown sugar or coconut sugar.
  • Spice level: Traditionally mild. Add extra chili if you prefer it spicier.