Ingredients with Measurements:
- 500g lamb meat, cut into small pieces
- 2 liters water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 4 cloves garlic, minced
- 2 shallots, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 200g bean sprouts
- 2 hard-boiled eggs, sliced
- 2 tbsp fried shallots
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
- 2 limes, 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 shallots and sauté until fragrant.
2. Add the lamb meat and cook until browned.
3. Add the water, lemongrass, kaffir lime leaves, bay leaves, turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir well.
4. Bring to a boil and then reduce the heat to low. Simmer for 1 hour or until the lamb is tender.
5. Remove the lemongrass, kaffir lime leaves, and bay leaves from the pot.
6. Place the bean sprouts in a bowl and pour the hot soup over them.
7. Garnish with hard-boiled eggs, fried shallots, scallions, and cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Kaffir lime leaves can be substituted with lime zest.
- Bean sprouts can be substituted with sliced cabbage or spinach.
Variations:
- Soto Ayam: Substitute the lamb meat with chicken and omit the turmeric powder.
- Soto Betawi: Add coconut milk to the soup for a creamier texture.
Tips and tricks:
- To make the soup more flavorful, you can add a chicken or beef bouillon cube.
- To save time, you can use pre-made fried shallots instead of frying them yourself.
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 hot.
Presentation ideas:
- Serve the soup in individual bowls with the garnishes arranged on top.
Garnishes:
- Hard-boiled eggs, fried shallots, scallions, cilantro, and lime wedges.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Indonesian pickles (acar), fried tofu, or tempeh.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the lamb meat thoroughly to avoid any risk of foodborne illness.
Food history:
- Soto is a traditional Indonesian soup that is commonly eaten for breakfast or lunch.
Flavor profiles:
- The soup has a savory and slightly spicy flavor with a hint of tanginess from the lime.
Serving suggestions:
- Serve the soup hot with steamed rice or crusty bread.
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Region: Indonesian