Vegetarian
Tamarind Vegetable Soup
Sour, refreshing, and packed with vegetables. The best way to clear seven leftovers at once.
- Time
- 35 min
- servings
- 5
- Spice level
- 🌶️
- Estimated cost per serving
- Rp 3.500
Equipment used:StovePot
Contains: Peanut
Ingredients
Quantities adjust automatically.
- 1 bunchLong beanNot yet
- 1 pcChayoteNot yet
- 1 pcSweet cornNot yet
- 60 gPeanutNot yet
- 100 gCabbageoptionalNot yet
- 2 tbspTamarindNot yet
- 6 cloveShallotNot yet
- 3 cloveGarlicNot yet
- 2 pcRed chilioptionalNot yet
- 1 tspShrimp pasteoptionalNot yet
- 1 thumbGalangalNot yet
- 2 sheetIndonesian bay leafNot yet
- 30 gPalm sugarNot yet
- 2 tspSaltNot yet
Method
- 1
Grind the shallots, garlic, chili, and shrimp paste.
- 2
Boil 1.5 litres of water with the paste, bruised galangal, and bay leaves.
- 3
Add the peanuts and corn first — they take the longest.
- 4
Add the chayote and long beans, cook for 6 minutes.
- 5
Add tamarind water, palm sugar, salt, and cabbage. Cook 3 minutes more and taste for the sour-sweet balance.
Estimated nutrition per serving
- Energy
- 175 kkal
- Protein
- 6 g
- Carbohydrate
- 26 g
- Fat
- 7 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
I Cooked This
No published reviews for this recipe yet.