Ingredients with Measurements:
- 1 kg beef, cut into bite-sized pieces
- 2 liters water
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 400 ml coconut milk
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 shallots, sliced
- 3 red chilies, sliced
- 2 tomatoes, cut into wedges
- 2 tbsp fried shallots, for garnish
- 2 tbsp chopped cilantro, for garnish
Special equipment needed: None
Step-by-step instructions:
a. In a large pot, bring water to a boil. Add beef, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Reduce heat to low and simmer for 1 hour or until beef is tender.
b. In a separate pan, heat vegetable oil over medium heat. Add garlic, shallots, and red chilies. Saute until fragrant.
c. Add sauteed mixture to the beef soup. Stir well.
d. Add coconut milk and tomatoes. Simmer for another 10 minutes.
e. Serve hot with fried shallots and chopped cilantro as garnish.
20 minutes preparation time, 1 hour and 10 minutes cooking time
5. Temperature: Low heat for simmering
Serving size: 4-6 servings
Nutritional information:
- Calories: 480
- Fat: 29g
- Carbohydrates: 14g
- Protein: 44g
Substitutions for ingredients:
- Chicken can be used instead of beef
- Lime juice can be used instead of kaffir lime leaves
- Ground spices can be used instead of whole spices
Variations:
- Add potatoes or carrots for a heartier soup
- Use shrimp instead of beef for a seafood version
- Add vermicelli noodles for a more filling soup
Tips and tricks:
- Use a pressure cooker to reduce cooking time
- Skim the fat from the soup for a healthier version
- Adjust the amount of chilies according to your preference for spiciness
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
- Freeze for up to 3 months
Reheating instructions:
- Reheat in a pot over low heat until heated through
Presentation ideas:
- Serve in individual bowls with garnishes on top
- Serve with a side of rice or bread
Garnishes:
- Fried shallots
- Chopped cilantro
- Sliced red chilies
Pairings:
- Rice
- Bread
- Crackers
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
- Steamed dumplings
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk to balance the heat
- If the soup is too thick, add more water or broth to thin it out
Food safety advice:
- Make sure to cook the beef thoroughly to avoid foodborne illness
- Store leftovers properly to prevent spoilage
Food history:
- Soto Kudus is a traditional Indonesian soup that originated from the city of Kudus in Central Java.
Flavor profiles:
- Savory, slightly sweet, and spicy
Serving suggestions:
- Serve as a main course for lunch or dinner
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Region: Indonesian