Ingredients with Measurements:
- 1 lb beef, sliced thinly
- 4 cups beef broth
- 1 cup coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced thinly
- 2 tomatoes, diced
- 2 green onions, sliced thinly
- 1 cup bean sprouts
- 1 cup fried shallots
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
2. Add the beef and stir until browned.
3. Add the beef broth, lemongrass, kaffir lime leaves, bay leaves, turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir well.
4. Bring to a boil, then reduce the heat and simmer for 30 minutes or until the beef is tender.
5. Add the coconut milk and tomatoes. Simmer for another 5 minutes.
6. Remove from heat and discard the lemongrass, kaffir lime leaves, and bay leaves.
7. Serve hot with bean sprouts, green onions, fried shallots, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 20g
- Protein: 33g
Substitutions for ingredients:
- Chicken can be used instead of beef.
- Chicken broth can be used instead of beef broth.
- Shallots can be used instead of onions.
Variations:
- Add boiled eggs or potatoes to the soup.
- Use shrimp instead of beef or chicken.
- Add chili paste for a spicier version.
Tips and tricks:
- Use a good quality beef broth for a richer flavor.
- Slicing the beef thinly will help it cook faster and more evenly.
- Bruising the lemongrass will release its flavor better.
- Add the coconut milk towards the end of cooking to prevent curdling.
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 individual bowls with the toppings arranged neatly on top.
Garnishes:
- Fried shallots, green onions, and lime wedges.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Fried tofu or tempeh.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked through before serving.
- Store leftover soup in the refrigerator promptly.
Food history:
- Soto Bandung is a traditional Indonesian soup that originated from the city of Bandung in West Java.
Flavor profiles:
- Savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Indonesian