Indonesian Sayur Asem Tamarind Vegetable Soup

Ingredients

• 1 tbsp neutral oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 small corn cob, cut into rounds
• 150 g green beans, trimmed
• 150 g cabbage, cut into pieces
• 1 small tomato, wedged
• 650 ml vegetable stock
• 1 tbsp tamarind paste
• 1 tsp brown sugar
• 2 tbsp chopped cilantro
• 2 cups steamed rice, for serving

Steps

1. Prepare the corn, beans, cabbage, and tomato in bite-sized pieces so they can cook evenly in the broth.
2. Heat oil in a soup pot and cook onion for 3 minutes; add garlic and ginger for 30 seconds.
3. Add corn and stock, bring to a simmer, and cook for 8 minutes until the corn begins to soften.
4. Add green beans, cabbage, and tomato and simmer for 7 to 8 minutes until tender but not mushy.
5. Stir tamarind paste and brown sugar with a little hot broth, then add it to the soup and season to taste.
6. Serve the soup hot with cilantro and a bowl of steamed rice.

Allergen note: Contains soy if using tamari. Check tamarind paste for added ingredients.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.