Soto Betawi (Indonesian Beef Soup)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onion flakes

Baked shallots provide crunch with fewer calories.

galangal

🥗Healthier: ginger

💰Cheaper: dried ginger

Ginger is more accessible and offers a similar flavor profile.

Blend all spice paste ingredients until smooth using a food processor, blender, or traditional mortar and pestle.

Heat a large dutch oven or heavy-bottomed pot over medium-low heat. Transfer your spice paste and cook, stirring frequently, until it becomes fragrant and starts to caramelize, 5-7 minutes.

Add in the bay leaves, kaffir lime leaves, and lemongrass. Stir-fry for another 3-4 minutes, or until you see the oil beginning to separate from the spices.

Add the beef and tripe, stirring to coat completely with the spice mixture. Pour in the water and make sure the meat is submerged. Bring the liquid to a boil over medium-high heat, then reduce to a gentle simmer for about 1 hour.

Finish the soup by stirring in the evaporated milk and coconut milk. Season with salt and pepper to taste, bringing everything to a quick boil while stirring constantly. Remove from heat.

Serve immediately with your choice of toppings. Add fresh chopped tomatoes, a squeeze of lime, crispy melinjo crackers, and a dollop of homemade sambal for those who love an extra kick. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level: