Creamy Indonesian Soto Betawi

Name: Creamy Indonesian Soto Betawi
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 1 kg beef shank; 3 liters water; 2 lemongrass stalks; 4 kaffir lime leaves; 1 cinnamon stick; 5 cloves garlic; 7 shallots; 2 inches ginger; 5 candlenuts; 2 teaspoons coriander powder; 400 ml coconut milk; Salt to taste; 1 teaspoon sugar; 2 medium tomatoes; 1/2 cup fried shallots; 2 stalks green onions; 1 lime

A Rich and Aromatic Beef Soup

Dive into the flavors of Indonesia with Soto Betawi, a creamy beef soup brimming with spices and herbs.

3 h 20 min
6
Intermediate

Ingredients

For the Beef Broth

1 kg beef shank

cut into large chunks

3 liters water

2 lemongrass stalks

bruised

4 kaffir lime leaves

1 cinnamon stick

For the Spice Paste

5 cloves garlic

7 shallots

2 inches ginger

5 candlenuts

2 teaspoons coriander powder

For the Coconut Milk Mixture

400 ml coconut milk

Salt to taste

1 teaspoon sugar

For the Garnish

2 medium tomatoes

diced

1/2 cup fried shallots

2 stalks green onions

sliced

1 lime

cut into wedges

Preparation

Marinating the Beef

Rinse & Dry

Rinse the beef shank pieces and pat dry with paper towels.

Rest the Beef

Place the beef in a bowl and set aside while you prepare the other ingredients.

Room Temperature

Ensure beef is at room temperature before cooking.

Preparing the Spice Paste

Combine Ingredients

Combine garlic, shallots, ginger, and candlenuts in a food processor.

Blend

Add coriander powder and blend until smooth.

Sauté Paste

Sauté the paste in hot oil for 5 minutes, until aromatic.

Use fresh spices for the most aromatic spice paste.

Cooking Process

Beef Broth Creation

Place beef, water, lemongrass, kaffir lime leaves, and cinnamon stick into a large stockpot. Simmer on low heat for 2 hours.

Integrating Spice Paste

Add the sautéed spice paste to the broth and continue cooking for another 30 minutes.

Finalizing Soup

Stir in coconut milk, sugar, and salt. Simmer for 20 minutes, adjusting seasoning as needed.

Never boil the coconut milk—simmer only to avoid curdling.

Plating & Serving