Ingredients with Measurements:
- 1 lb beef, cut into small pieces
- 4 cups water
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 star anise
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 tomatoes, chopped
- 1 cup bean sprouts
- 1 cup cooked rice noodles
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add beef and cook for 10 minutes until tender. Drain and set aside.
2. In the same pot, heat oil over medium heat. Add garlic, onion, and chilies. Cook until fragrant, about 2 minutes.
3. Add lemongrass, kaffir lime leaves, bay leaves, cinnamon stick, star anise, coriander seeds, cumin seeds, and turmeric powder. Cook for 1 minute until fragrant.
4. Add coconut milk, salt, and sugar. Stir well and bring to a boil.
5. Add cooked beef and tomatoes. Simmer for 10 minutes until the flavors are well combined.
6. Add bean sprouts and cook for 1-2 minutes until tender.
7. To serve, divide cooked rice noodles into bowls. Ladle the soup over the noodles. Garnish with cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 20g
Protein: 25g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Red and green chilies can be substituted with jalapenos or bell peppers.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add potatoes, carrots, or other vegetables for a heartier soup.
- Use different types of noodles such as egg noodles or udon noodles.
- Add shrimp or fish for a seafood version.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Toast the coriander and cumin seeds in a dry pan for a few minutes before grinding for a deeper flavor.
- 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 soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Garnish with fresh cilantro and lime wedges.
Pairings:
Serve with a side of steamed rice and a side salad.
Suggested side dishes:
Steamed rice and a side salad.
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk to thin it out.
- If the soup is too spicy, add more coconut milk or sugar to balance the flavors.
Food safety advice:
Make sure to cook the beef thoroughly to prevent foodborne illness.
Food history:
Soto Padang is a traditional Indonesian soup from the Padang region of West Sumatra. It is known for its rich and spicy flavor.
Flavor profiles:
Soto Padang is a savory and spicy soup with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve hot with a side of steamed rice and a side salad.
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Region: Indonesian