Sup Udang Asam
Sup Udang Asam is a light yet deeply flavorful Indonesian prawn soup with a clear broth sharpened by tamarind and lifted by lemongrass and galangal. Sweet prawns, soft tomato, and spring onion make it both refreshing and comforting, with a clean sour-spicy finish.
Ingredients
Aromatic broth base
- 300 graw prawns, peeled and deveined, shells reserved
- 900 mlwater
- 2lemongrass stalks, bruised and cut into 5 cm lengths
- 25 ggalangal, sliced
- 2red chilies, diagonally sliced
- 180 gtomato, cut into wedges
- 4spring onions, cut into 4 cm lengths
- 10 mlneutral oil
Sour seasoning
- 25 gtamarind pulp
- 60 mlhot water
- 20 mlfish sauce
- 3 gsalt
- 5 gsugar
To finish
- 15 mllime juice
- 5 gfresh coriander leaves
Instructions
- 1
Soak the tamarind pulp in the hot water for 10 minutes, then mash it with a spoon and strain to extract a smooth tamarind liquid. Set aside. Meanwhile, peel and devein the prawns if needed, keeping the shells for the broth; pat the prawn meat dry so it stays springy when cooked.
- 2
Heat the oil in a saucepan over medium heat. Add the reserved prawn shells and cook for 2-3 minutes, pressing them against the pan until they turn pink-orange and smell deeply savory; this quickly builds a fuller broth without long simmering.
- 3
Add the lemongrass, galangal, and sliced chilies to the pan and stir-fry for 1 minute until fragrant. Pour in the water, bring to a boil, then lower to a brisk simmer for 8 minutes to extract the aromatics.
- 4
Strain the broth into a clean pot, pressing lightly on the solids to extract flavor but not so hard that the broth turns cloudy. Discard the shells and aromatics, then return the broth to medium heat.
- 5
Add the tomato wedges and spring onions to the broth. Season with the tamarind liquid, fish sauce, salt, and sugar. Bring back to a gentle simmer and taste: the broth should be bright, savory, and lightly sweet, with the sourness leading.
- 6
Slide in the prawns and poach gently for 2-3 minutes until just opaque and curled into loose C-shapes; avoid boiling hard or they will toughen. Turn off the heat and stir in the lime juice for a fresh finish.
- 7
Ladle the soup into warm bowls, making sure each serving gets prawns, tomato, and spring onion. Scatter over the coriander leaves and serve immediately.
Nutrition per serving
Notes
- •If you prefer a clearer soup, skim any foam after the broth first comes to a boil.
- •For more heat, add 1 extra sliced chili with the aromatics or serve with sambal on the side.
- •If tamarind pulp is unavailable, use about 15 ml thick tamarind concentrate and adjust to taste.
- •This soup pairs well with steamed rice to turn it into a more substantial meal.
Background
Asam-style soups are common across Indonesia, where tamarind is used to give broths a refreshing sourness that suits the tropical climate. Seafood versions are especially popular in coastal areas, and the combination of lemongrass, galangal, chili, and tomato reflects the bright, aromatic character of many Indonesian home-style soups.
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