Ingredients with Measurements:
- 1 lb pork shoulder, cut into bite-sized pieces
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 6 cups water
- 2 cups bean sprouts
- 2 cups cooked vermicelli noodles
- 2 hard-boiled eggs, sliced
- 2 green onions, sliced
- 1 lime, cut into wedges
- Fried shallots and sliced chilies, for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, combine the pork, lemongrass, kaffir lime leaves, garlic, onion, turmeric powder, coriander powder, cumin powder, salt, sugar, and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 1 hour, or until the pork is tender.
3. Remove the lemongrass and kaffir lime leaves from the pot and discard.
4. Divide the bean sprouts and vermicelli noodles among 4 bowls.
5. Ladle the soup over the noodles and bean sprouts.
6. Top each bowl with sliced hard-boiled eggs, green onions, fried shallots, and sliced chilies.
7. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 12g
Carbohydrates per serving: 50g
Protein per serving: 25g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Add sliced potatoes or carrots to the soup for extra vegetables.
- Use coconut milk instead of water for a creamier soup.
- Add shrimp or fish to the soup for a seafood version.
Tips and tricks:
- To save time, use pre-cooked vermicelli noodles.
- Make the soup ahead of time and reheat it when ready to serve.
- Adjust the amount of chilies to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with fried shallots and sliced chilies.
Garnishes:
Fried shallots and sliced chilies
Pairings:
Serve the soup with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Steamed rice and pickled vegetables
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spiciness.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
Make sure the pork is fully cooked before serving.
Food history:
Soto Babi Padang is a traditional Indonesian soup that originated from the city of Padang in West Sumatra. It is made with a variety of spices and herbs, and is typically served with noodles, bean sprouts, and hard-boiled eggs.
Flavor profiles:
Soto Babi Padang has a savory and slightly sweet flavor, with hints of lemongrass, kaffir lime, and spices.
Serving suggestions:
Serve the soup hot with lime wedges on the side.
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Region: Indonesian