Asians > Thai > Soup

Thai Sayur Asem Recipe

Ingredients with Measurements:
- 1 cup of tamarind juice
- 4 cups of water
- 2 cups of chopped vegetables (carrots, green beans, cabbage, and tomatoes)
- 1 cup of sliced mushrooms
- 1 cup of tofu, cubed
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1/4 cup of chopped cilantro

Special equipment needed:
- Large pot
- Wooden spoon

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the garlic, shallots, and red chilies. Sauté until fragrant.
3. Add the chopped vegetables and mushrooms. Stir-fry for 2-3 minutes.
4. Add the tamarind juice, water, palm sugar, salt, fish sauce, and soy sauce. Stir well.
5. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes or until the vegetables are tender.
6. Add the cubed tofu and lime juice. Stir gently.
7. Garnish with chopped cilantro.
8. Serve hot with steamed rice.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 5g
Fiber: 3g

Substitutions for ingredients:
- Tamarind juice: lime juice or lemon juice
- Vegetables: any vegetables of your choice
- Palm sugar: brown sugar or honey
- Fish sauce: soy sauce or Worcestershire sauce

Variations:
- Add shrimp or chicken for a non-vegetarian version.
- Use coconut milk instead of water for a creamier version.
- Add lemongrass and galangal for a more authentic Thai flavor.

Tips and tricks:
- Use fresh vegetables for the best flavor.
- Adjust the amount of chili according to your preference.
- Add more water if the soup is too thick.
- Taste and adjust the seasoning before serving.

Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a bowl with a side of steamed rice.

Garnishes:
Chopped cilantro, sliced red chilies, and lime wedges.

Pairings:
Thai iced tea or Thai beer.

Suggested side dishes:
Steamed rice or Thai noodles.

Troubleshooting advice:
If the soup is too sour, add more sugar. If it's too sweet, add more lime juice.

Food safety advice:
Make sure to wash the vegetables thoroughly before using them.

Food history:
Sayur Asem is a popular Indonesian soup that is made with tamarind juice and vegetables. It is often served as a side dish with rice.

Flavor profiles:
Sour, sweet, and savory.

Serving suggestions:
Serve the soup hot with steamed rice and garnish with chopped cilantro.

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Region: Thai

Taste: Tangy, Sour, Spicy, Sweet, Savory, Umami