Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 1 turmeric leaf
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 inch ginger, sliced
- 1 tbsp tamarind paste
- 1 tbsp sweet soy sauce
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup bean sprouts
- 1 cup shredded cabbage
- 1 cup sliced scallions
- 1 cup fried shallots
- 1 lime, cut into wedges
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. In a mortar and pestle, grind together coriander seeds, cumin seeds, and fennel seeds until fine.
2. In a large pot, heat vegetable oil over medium heat. Add garlic, shallot, and ginger, and sauté until fragrant.
3. Add ground spices, lemongrass, kaffir lime leaves, turmeric leaf, bay leaf, cinnamon stick, and star anise. Stir until fragrant.
4. Add shrimp, salt, and sugar. Cook until shrimp turn pink.
5. Add tamarind paste, sweet soy sauce, chicken broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add bean sprouts, shredded cabbage, and sliced scallions. Cook for another 5 minutes.
7. Serve hot with fried shallots and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 15g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Tamarind paste can be substituted with lime juice.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add potatoes or carrots for a heartier soup.
- Use different types of seafood, such as crab or squid.
- Add sambal oelek or chili flakes for a spicier soup.
Tips and tricks:
- To make fried shallots, thinly slice shallots and fry in vegetable oil until crispy.
- Bruise lemongrass by hitting it with the back of a knife or rolling pin to release its flavor.
- Use fresh ingredients for the best flavor.
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 soup in individual bowls and garnish with fried shallots and lime wedges.
Garnishes:
Fried shallots and lime wedges.
Pairings:
Serve with steamed rice and Indonesian crackers.
Suggested side dishes:
Steamed rice and Indonesian crackers.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
Make sure to cook shrimp thoroughly until they turn pink.
Food history:
Soto Padang is a traditional Indonesian soup from the city of Padang in West Sumatra. It is known for its rich and spicy flavor.
Flavor profiles:
Soto Padang Udang is a savory and spicy soup with a hint of sweetness from the coconut milk and sweet soy sauce.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian