Soto Betawi
A rich Jakarta beef soup simmered in coconut milk and aromatic spices, served over potatoes and tomatoes with a squeeze of lime.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the beef cubes in a large pot with 6 cups of water, bring to a boil, then lower to a gentle simmer and skim off any foam. Cook covered for about 1 hour until the beef is tender, reserving the broth.
- 2
While the beef simmers, heat 2 tablespoons of oil in a skillet over medium heat and fry the blended shallot-garlic-candlenut paste with 1 teaspoon ground coriander and 1/2 teaspoon ground cumin for 4 to 5 minutes until fragrant and the raw smell is gone.
- 3
Stir the fried spice paste into the beef broth along with the bruised lemongrass, kaffir lime leaves, and cinnamon stick, then pour in the coconut milk and whole milk. Season with 2 teaspoons salt and simmer gently, uncovered, for 20 minutes so the flavors meld; do not let it boil hard or the coconut milk may split.
- 4
Ladle the soup over bowls of cubed boiled potato and quartered tomato, then finish with fried shallots, sliced scallion, and a generous squeeze of fresh lime. Serve hot with steamed rice and sambal on the side.
Plan it in Listahan
Add Soto Betawi to your week, check it against your household's allergens, and build the shopping list automatically.