Soto Tangkar

Name: Soto Tangkar
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 lbs beef short ribs, cubed; 2 tbsp vegetable oil; 6 shallots, peeled; 4 garlic cloves, peeled; 4 red chili peppers, seeded; 2 inches ginger root, sliced; 1 tsp ground turmeric; 2 lemongrass stalks, bruised; 4 kaffir lime leaves, torn; 6 cups water; 1 cup coconut milk; 1.5 tsp salt; 4 scallions, sliced

A classic soup featuring tender beef ribs simmered in an aromatic spice paste and rich coconut milk broth.

110 minMediumServes 4580 cal/serving

IndonesianSoupStovetopStandardHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-Free

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Ingredients

2 lbs beef short ribs, cubed
2 tbsp vegetable oil
6 shallots, peeled
4 garlic cloves, peeled
4 red chili peppers, seeded
2 inches ginger root, sliced
1 tsp ground turmeric
2 lemongrass stalks, bruised
4 kaffir lime leaves, torn
6 cups water
1 cup coconut milk
1.5 tsp salt
4 scallions, sliced

Instructions

1

Blend 6 peeled shallots, 4 peeled garlic cloves, 4 seeded red chili peppers, 2 inches sliced ginger root, and 1 tsp ground turmeric into a smooth paste.
2

Heat 2 tbsp vegetable oil in a large pot over medium heat and saute the spice paste, 2 bruised lemongrass stalks, and 4 torn kaffir lime leaves for 3 to 4 minutes until fragrant.
3

Add 2 lbs cubed beef short ribs, 6 cups water, and 1.5 tsp salt to the pot, then bring to a boil.
4

Reduce heat to low, cover, and simmer for 75 to 90 minutes until beef is tender and reaches an internal temperature of at least 160F.
5

Stir in 1 cup coconut milk and simmer gently for another 5 minutes without boiling hard.
6

Ladle broth and beef into bowls and garnish with 4 sliced scallions before serving.

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Questions

What is Soto Tangkar?

A classic soup featuring tender beef ribs simmered in an aromatic spice paste and rich coconut milk broth. This reference files it under Indonesian soup: made on the stovetop, rated medium and about 110 minutes start to finish.

Why cook the spices first in Soto Tangkar?

Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of makrut lime leaves in Soto Tangkar?

The entry for Soto Tangkar calls for 4 kaffir lime leaves, torn. In its place: Use the zest of one lime for every two leaves, added near the end of cooking.

Can I make Soto Tangkar less spicy?

Yes. The heat in Soto Tangkar comes from 4 red chili peppers, seeded. For a milder plate, remove the seeds and ribs from the chilis, or use half; nothing else in the method changes.

How many calories are in Soto Tangkar?

One serving (the recipe makes 4) is about 580 calories, with 36 g protein, 10 g carbohydrate and 44 g fat, plus 2 g fiber and 820 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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