Can I make this soup ahead of time?
Yes, Soto Betawi often tastes even better the next day as the flavors meld. Reheat gently.
LUNCH
Creamy Indonesian Soto Betawi (Beef Soup)
Soto Betawi is a rich and creamy Indonesian beef soup, originating from Jakarta. This recipe features tender beef simmered in a fragrant coconut milk and dairy-based broth, spiced with aromatic herbs and spices.
HOW TO MAKE IT
Let's cook.
01
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
02
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
03
Stir in the turmeric powder, coriander powder, and cumin powder. Cook for 1 minute, stirring constantly, to toast the spices.
04
Return the seared beef to the pot. Pour in the beef broth and bring to a simmer. Reduce heat to low, cover, and cook for 60 minutes, or until the beef is tender.
05
Stir in the full-fat coconut milk, evaporated milk, and heavy cream. Bring the soup back to a gentle simmer, stirring occasionally to prevent scorching. Do not boil vigorously after adding dairy.
06
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasonings as needed.
07
Serve hot, garnished with desired toppings.
About This Recipe
Soto Betawi is a rich and creamy Indonesian beef soup, originating from Jakarta. This recipe features tender beef simmered in a fragrant coconut milk and dairy-based broth, spiced with aromatic herbs and spices.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, you can add 2 kaffir lime leaves and 1 stalk of lemongrass (bruised) to the broth during the simmering stage. Remove them before serving. A pinch of nutmeg can also enhance the aroma.
Easy Substitutions
Chicken or lamb can be used instead of beef. For a dairy-free version, omit evaporated milk and heavy cream, and increase coconut milk to 2 cans. You can also use a plant-based cream alternative.
Storage & Reheating
Store leftover Soto Betawi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the creamy broth from separating.
Serving Suggestions
Serve Creamy Indonesian Soto Betawi with steamed white rice, a sprinkle of fried shallots, a squeeze of lime juice, and a side of emping crackers. For a heartier meal, add boiled potato slices and hard-boiled egg halves to each bowl. A dollop of sambal (chili paste) on the side allows for customizable heat.
Common Mistakes
Over-boiling the soup after adding coconut milk and cream can cause the broth to curdle; always simmer gently. Not searing the beef first can result in less flavorful meat. Forgetting to taste and adjust seasonings before serving can lead to a bland soup. Using low-fat coconut milk will result in a less rich and authentic texture. Not cooking the beef long enough will leave it tough.
Frequently Asked Questions
What are fried shallots?
Fried shallots are thinly sliced shallots that have been deep-fried until crispy. They add a savory, aromatic crunch and are a common Indonesian garnish.
Can I freeze Soto Betawi?
While you can freeze it, the creamy broth may change texture slightly upon thawing. It's best consumed fresh or refrigerated.
What kind of beef is best for Soto Betawi?
Beef chuck, short ribs, or brisket work well due to their fat content and ability to become very tender when slow-cooked.
Is Soto Betawi spicy?
This base recipe is not inherently spicy, but it is often served with sambal (chili paste) on the side for those who prefer heat.
MORE TO KNOW
The key to a rich Soto Betawi is the slow simmering of the beef to ensure tenderness and the careful addition of the dairy components. When adding coconut milk and other dairy, keep the heat low and avoid rapid boiling, which can cause the milk to curdle or separate. If the broth appears too thick, you can thin it with a little more beef broth or water. For an authentic touch, consider making your own spice paste (bumbu) by blending fresh ingredients like candlenuts, galangal, and shallots, but the powdered spices offer a convenient alternative.
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