Ingredients with Measurements:
- 500g beef, cut into small pieces
- 2 stalks lemongrass, bruised
- 2 bay leaves
- 2 kaffir lime leaves
- 1 turmeric leaf
- 1 cinnamon stick
- 1 star anise
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 1 tomato, chopped
- 1 L water
- 200g bean sprouts
- 2 hard-boiled eggs, sliced
- 2 tbsp fried shallots
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
- Lime wedges, for serving
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and red chilies. Cook until the onion is translucent, about 5 minutes.
2. Add the beef to the pot and cook until browned, about 10 minutes.
3. Add the coriander seeds, cumin seeds, fennel seeds, turmeric powder, salt, and sugar. Stir to combine.
4. Add the lemongrass, bay leaves, kaffir lime leaves, turmeric leaf, cinnamon stick, star anise, tomato, and water. Bring to a boil, then reduce the heat and simmer for 1 hour.
5. Remove the beef from the pot and shred it with a fork. Set aside.
6. Strain the broth through a fine-mesh sieve and discard the solids.
7. Return the broth to the pot and bring to a boil. Add the bean sprouts and cook for 1 minute.
8. To serve, divide the shredded beef among 4 bowls. Ladle the broth over the beef. Top with sliced hard-boiled eggs, fried shallots, scallions, and cilantro. Serve with lime wedges on the side.
30 minutes preparation time, 1 hour cooking time
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 14g
- Protein: 47g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu
- Red chilies can be substituted with green chilies or jalapenos
- Bean sprouts can be substituted with spinach or bok choy
Variations:
- Add potatoes or carrots for a heartier soup
- Use coconut milk instead of water for a creamier broth
- Add shrimp or fish for a seafood version
Tips and tricks:
- To make the broth clearer, let it sit for a few minutes after simmering and then skim off any foam or impurities that rise to the surface.
- Use a mortar and pestle to grind the coriander seeds, cumin seeds, and fennel seeds for a fresher flavor.
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 with all the toppings arranged on top.
- Garnish with a sprig of cilantro or a slice of lime.
Garnishes:
- Fried shallots
- Chopped scallions
- Chopped cilantro
- Lime wedges
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Fried tofu
- Spring rolls
- Grilled vegetables
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the beef is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Soto is a traditional Indonesian soup that is usually made with chicken or beef and served with rice cakes or noodles.
Flavor profiles:
- Savory, spicy, and slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian