Bowl of Eggplant Tamarind Soup
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Eggplant Tamarind Soup


Indonesia   -   Asam Terong
Makes:
Effort:
Sched:
DoAhead:  		 5-1/2 c
**
40 min
Yes		 An excellent soup course or light lunch soup that is vegetarian, but meats can be added. See also Caution.

1
7
1-1/2
2
2
3
2
2
1
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ar
ar
ar
#
oz
oz
cl

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c
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Eggplant, Long (1)  
Tomato
Shallots
Garlic
Chili, red (2)
Tamarind water
Palm Sugar (3)
Broth (4)
Salt
-- Garnish
Crispy Shallots (5)
Celery Leaves (6)
Scallion 		Do Ahead
  1. Prepare Crispy Shallots if not on hand. See Crispy Shallots.
  2. Prepare Tamarind Water if not on hand. For details, see our Tamarind page.
Prep   -   (25 min)
  1. Cut EGGPLANTS lengthwise in half or if more than 1-1/2 inches diameter, into quarters. Slice crosswise about 1/2 inch thick. Hold in cool water until needed.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into wedges lengthwise, then cut wedges in half crosswise.
  3. Slice SHALLOTS thin. Slice GARLIC thin. Mix.
  4. Cap and core CHILLIS and slice thin crosswise.
  5. Slice CELERY LEAVES thin. Slice SCALLION crosswise thin. Mix.
Run   (15 min)
  1. In a sauce pan pour 2 c Water. Stir in Shallot mix and Chili. Bring to a boil, then simmer uncovered about 5 minutes.
  2. Stir in Eggplants and Tamarind. Bring back to a simmer and simmer until Eggplant is half done, about 2 minutes.
  3. Stir in Tomatoes and Palm Sugar and bring to a simmer until Tomato is softened, another 2 minutes or so.
  4. Season with Salt and take off the heat.
  5. Serve hot, garnished as desired.
NOTES:

  1. Eggplants, Long:

    These should be narrow elongated Asian Eggplants with thin skins. If you have to use Globe Eggplants you will need to skin them. A "Y" vegetable peeler will work. For details see our Eggplants page.

  2. Chili, Red:

      Around here we all use red Fresno chilis, but Holland Red or similar will work fine. If using other Red Chilis, compensate quantities and coring using your own best judgement on heat. For details see our Thai Chilis page.

  3. Palm Sugar:

      The Palm Sugar used in Indonesia is quite dark. If you don't have it use a Dark Brown Sugar.

  4. Broth:

      The pattern recipe called for just water, but my feeling is it should have a bit more substance. Chicken or Vegetable broth would be fine.

  5. Crispy Shallots:

      This I a very popular garnish all through Southeast Asia. Available commercially in Asian markets, but better quality and fresher made at home. See our recipe Crispy Shallots / Shallot Oil

  6. Celery Leaves:

      These are supposed to be from Chinese Celery, which has thin stalks and stronger taste than North American Pascal Celery, but if you can't get it, use regular Celery Leaves. For details see our Celery page.

  7. Caution:

      For me, this soup is a laxative, gentle but insistent. It may not be for you, but be prepared.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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