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.

Nutrition · per serving

202kcal

30gProtein

11gCarbs

4gFat

2gFiber

2 servings

Ingredients

15 items

Aromatic broth base

raw prawns, peeled and deveined, shells reserved300 g

water900 ml

lemongrass stalks, bruised and cut into 5 cm lengths2

galangal, sliced25 g

red chilies, diagonally sliced2

tomato, cut into wedges180 g

spring onions, cut into 4 cm lengths4

neutral oil10 ml

Sour seasoning

tamarind pulp25 g

hot water60 ml

fish sauce20 ml

salt3 g

sugar5 g

To finish

lime juice15 ml

fresh coriander leaves5 g

Tips

•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.

Steps

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.
25 g tamarind pulp60 ml hot water300 g raw prawns, peeled and deveined, shells reserved
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.
10 ml neutral oil300 g raw prawns, peeled and deveined, shells reserved
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.
2 lemongrass stalks, bruised and cut into 5 cm lengths25 g galangal, sliced2 red chilies, diagonally sliced900 ml water
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.
180 g tomato, cut into wedges4 spring onions, cut into 4 cm lengths20 ml fish sauce3 g salt5 g sugar
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.
300 g raw prawns, peeled and deveined, shells reserved15 ml lime juice
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.
5 g fresh coriander leaves

Origin & History

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.

indonesian soup prawn pescatarian tamarind lemongrass quick dinner stovetop

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Sup Udang Asam

Steps

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.

25 g tamarind pulp60 ml hot water300 g raw prawns, peeled and deveined, shells reserved

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.

10 ml neutral oil300 g raw prawns, peeled and deveined, shells reserved

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.

2 lemongrass stalks, bruised and cut into 5 cm lengths25 g galangal, sliced2 red chilies, diagonally sliced900 ml water

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.

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.

180 g tomato, cut into wedges4 spring onions, cut into 4 cm lengths20 ml fish sauce3 g salt5 g sugar

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.

300 g raw prawns, peeled and deveined, shells reserved15 ml lime juice

Ladle the soup into warm bowls, making sure each serving gets prawns, tomato, and spring onion. Scatter over the coriander leaves and serve immediately.

5 g fresh coriander leaves

Origin & History