How to Make an Indonesian Soto Soup

The Indonesian staple dish found on every street corner in Indonesia. This hearty broth is the basis of dishes like Soto Mie, Soto Tangkar & Bubur Ayam. This soup is the 'heart' of Indonesian cuisine.

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How to Make an Indonesian Soto Soup Recipe
19 Steps
Ingredients
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1
First, crush your stalk of lemongrass and galangal root on your mortar and pestle. This is to unlock the aromatic oils within these ingredients.

First, crush your stalk of lemongrass and galangal root on your mortar and pestle. This is to unlock the aromatic oils within these ingredients.

2
Next, dry toast your Kemiri Nuts (you can substitute with macadamia nuts), white peppercorns, coriander seeds and cumin on a wok. Toast until the coriander seeds and cumin seeds 'pop'...

Next, dry toast your Kemiri Nuts (you can substitute with macadamia nuts), white peppercorns, coriander seeds and cumin on a wok. Toast until the coriander seeds and cumin seeds 'pop'...

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3
Ground the toasted coriander, cumin, white peppercorn and Kemiri nuts in a coffee grinder till you get a fine consistency.

Ground the toasted coriander, cumin, white peppercorn and Kemiri nuts in a coffee grinder till you get a fine consistency.

4
A visual guide to how fine it should be.

A visual guide to how fine it should be.

5
Next, mash the onions in the mortar and pestle taking great care to not over-mash it as you would want some rough bits of onions in the finished paste.

Next, mash the onions in the mortar and pestle taking great care to not over-mash it as you would want some rough bits of onions in the finished paste.

6
Heat up the wok with about 4 tablespoons of Oil, slowly fry the onion paste over a medium fire.

Heat up the wok with about 4 tablespoons of Oil, slowly fry the onion paste over a medium fire.

7
Fry the paste till aromatic and translucent.

Fry the paste till aromatic and translucent.

8
Add in the grounded dry spices.

Add in the grounded dry spices.

9
Fry the combination till it is incorporated well.

Fry the combination till it is incorporated well.

10
Add in the galangal root, bay leaves and lemongrass stalk.

Add in the galangal root, bay leaves and lemongrass stalk.

11
Next, 'crumple' the kaffir lime leaves and add to the wok.

Next, 'crumple' the kaffir lime leaves and add to the wok.

12
Stir the mixture and let it cook for a few minutes over a small fire.

Stir the mixture and let it cook for a few minutes over a small fire.

13
Add in the turmeric powder.

Add in the turmeric powder.

14
Season the spice mixture with salt.

Season the spice mixture with salt.

15
Add in the beef stock.

Add in the beef stock.

16
Once the stock start to simmer, add in the coconut cream.

Once the stock start to simmer, add in the coconut cream.

17
Let the mixture simmer over a small fir for about 5-10 minutes and you're done. You may discard the lemongrass, bay leaves and galangal.

Let the mixture simmer over a small fir for about 5-10 minutes and you're done. You may discard the lemongrass, bay leaves and galangal.

18
Viola! Your Soto stock is done. You can add in parboiled potatoes, chopped tomatoes and shredded chicken garnished with shallot oil, scallions and white pepper. Or use as a base for Bubur Ayam.

Viola! Your Soto stock is done. You can add in parboiled potatoes, chopped tomatoes and shredded chicken garnished with shallot oil, scallions and white pepper. Or use as a base for Bubur Ayam.

19

Glossary: Kemiri - Candlenuts, Buah Keras (Malay) Galangal - Laos (Indonesian), Lenguas (Malay) Coriander - Ketumbar (Malay & Indonesian) Cumin - jintan (Malay & Indonesian)

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