Soto Padang

Name: Soto Padang
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb beef brisket, cubed; 8 cups water; 6 shallots, minced; 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 2 lemongrass stalks, bruised; 2 star anise; 1 stick cinnamon stick; 4 oz rice vermicelli, soaked; 1/4 cup vegetable oil; 2 tsp salt

A fragrant West Sumatran beef soup featuring spiced broth, rice vermicelli, and crispy fried beef slices.

90 minMediumServes 4450 cal/serving

IndonesianSoupStovetopStandardHigh ProteinDairy-FreeGluten-FreeNut-FreePork-FreeNightshade-Free

Ingredients

1 lb beef brisket, cubed
8 cups water
6 shallots, minced
4 garlic cloves, minced
2 tbsp fresh ginger, grated
2 lemongrass stalks, bruised
2 star anise
1 stick cinnamon stick
4 oz rice vermicelli, soaked
1/4 cup vegetable oil
2 tsp salt

Instructions

1

Heat 1/4 cup vegetable oil in a large pot over medium heat, then saute 6 minced shallots, 4 minced garlic cloves, 2 tbsp grated fresh ginger, 2 bruised lemongrass stalks, 2 star anise, and 1 stick cinnamon stick for 3 minutes until fragrant.
2

Add 1 lb cubed beef brisket, 8 cups water, and 2 tsp salt to the pot and bring to a simmer over medium-high heat.
3

Reduce heat to low and simmer broth for 45 minutes until meat is tender and reaches an internal temperature of 160F.
4

Remove beef brisket from the pot, slice into thin pieces, and fry in high heat oil until crispy and deep brown.
5

Divide 4 oz soaked rice vermicelli into serving bowls, add crispy fried beef brisket, and ladle hot broth over top.

Questions

How long does Soto Padang keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Soto Padang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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