Malay-style Plum Soup

Ingredients

In this adaptation, the traditional Slovak Slivova juha is transformed into a Malay-style Plum Soup by incorporating the vibrant flavors and spices commonly found in Malay cuisine. The original dish is typically made with plums, sugar, and cinnamon, while the Malay version incorporates ingredients such as lemongrass, ginger, and coconut milk to infuse it with the distinct flavors of Malaysia. The addition of these ingredients gives the soup a tropical twist and enhances its overall taste and aroma. We alse have the original recipe for Slivova juha, so you can check it out.

• 500g (1.1 lb) plums, pitted and halved 500g (1.1 lb) plums, pitted and halved
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) ginger, sliced 2 cm (0.8 inch) ginger, sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tbsp palm sugar 2 tbsp palm sugar
• 1 tsp tamarind paste 1 tsp tamarind paste
• 1 tsp salt 1 tsp salt
• 1 red chili, sliced (optional, for heat) 1 red chili, sliced (optional, for heat)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, combine the plums, lemongrass, ginger, coconut milk, palm sugar, tamarind paste, salt, and red chili (if using).
2. 2.
   Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15-20 minutes until the plums are soft and cooked through.
3. 3.
   Remove the lemongrass stalks from the pot and discard.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and heat gently for a few minutes.
6. 6.
   Serve the Malay-style Plum Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plums — Choose ripe and juicy plums for the best flavor. If they are not sweet enough, you can add a bit more palm sugar to balance the taste.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the soup.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add more red chili or even a pinch of chili flakes.
• Adjust the sweetness by adding more or less palm sugar according to your taste preference.
• If you prefer a thinner consistency, you can add a little water or vegetable broth while blending the soup.
• Garnish the soup with a squeeze of fresh lime juice for an extra burst of tanginess.
• Serve the soup with a side of steamed rice or crusty bread for a more substantial meal.

Serving advice

Serve the Malay-style Plum Soup as a starter or as part of a larger Malay feast. It pairs well with other traditional Malay dishes such as Nasi Lemak or Rendang. Garnish each bowl with a sprig of fresh cilantro to add a pop of color and freshness.

Presentation advice

Present the Malay-style Plum Soup in individual bowls, ensuring that the vibrant reddish color of the soup is visible. You can also drizzle a swirl of coconut milk on top and sprinkle some sliced red chili for an added visual appeal. Serve the soup with a side of steamed rice or warm bread.