Dinner Party · Indonesian
Soto Betawi
A Jakarta specialty, this beef soup is made with a rich, spiced coconut milk broth.
Why This Works
The combination of warming spices like cinnamon and cardamom with rich coconut milk creates a luxurious, comforting soup.
The Upgrade
Add a few slices of fried potato into the bowl right before serving to add texture and soak up the broth.
Chef's Secret
Michelin TechniqueDon't let the coconut milk boil hard. Keeping the heat gentle ensures the soup stays velvety and white rather than oily.
Ingredients
Total time including resting: 45 min
Directions
Sear the beef cubes in a hot pot (400°F) until browned.
5 minAdd the garlic, shallots, galangal, lemongrass, cinnamon, and cardamom; sauté until fragrant.
3 minPour in 2 cups water and simmer until beef is tender.
20 minAdd the coconut milk and bring to a very gentle simmer; do not boil rapidly or it will split.
5 minTaste and season with salt and white pepper.
Serve in bowls garnished heavily with fried shallots and chopped scallions.
Wine Pairing
Sparkling Wine
Sparkling
The BottleSchramsberg Blanc de Blancs
The coconut milk broth is incredibly rich and creamy. A crisp, high-acid sparkling wine cuts through the fat, cleansing the palate between every spoonful of soup.
Nutrition per Serving
550
calories
38g
protein
10g
carbs
40g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Emping Nut Crackers
These slightly bitter, nutty crackers pair perfectly with the creamy coconut milk broth.
Ingredients
Directions
Heat the oil in a heavy-bottomed wok or pot over medium-high heat until it reaches 350°F.
Whisk the salt, white pepper, and garlic powder together in a small bowl to create a seasoned salt.
Fry the emping crackers in small batches, about 3-5 seconds per batch, until they expand and turn light golden.
Remove immediately with a spider strainer, draining well on a wire rack set over a baking sheet.
While hot, lightly dust the crackers with the seasoned salt.
Serve immediately alongside your Soto Betawi while the texture remains crisp.
Side Dish
Acar Timun
Simple cucumber and shallot pickles add necessary acidity to cut through the rich, spiced beef soup.
Ingredients
Directions
In a small mixing bowl, whisk together the vinegar, sugar, and salt until completely dissolved.
Place the cucumber slices, shallots, and chili into a non-reactive glass bowl.
Pour the pickling liquid over the vegetables, ensuring they are fully submerged.
Toss gently to coat, then let stand at room temperature for 10 minutes.
Drain slightly before serving to ensure the acidity balances the richness of the Soto Betawi.
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