indonesiansoup

Soto Betawi

Name: Soto Betawi
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: indonesian
Ingredients: 700 g beef brisket or shank; 400 ml coconut milk; 1.5 litre water; 5 shallots shallots (minced); 4 cloves garlic (minced); 1 stalk lemongrass (bruised); 3 kaffir lime leaves kaffir lime leaves; 1 tsp galangal powder; 1 tsp turmeric; 2 tbsp oil; 2 medium tomatoes (diced, to serve); 3 stalks spring onion (sliced, to serve); 4 tbsp fried shallots (to serve); 2 limes (cut into wedges, to serve)

Jakarta's rich, coconut-milk beef soup with crispy fried shallots, tomato, and fresh lime — a creamy, fragrant Betawi classic served with rice or lontong.

Prep

25 min

Cook

90 min

Servings

Difficulty

Medium

★★★★★

4.8(378 ratings)

#soup#beef#coconut milk#Indonesian#Jakarta

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About This Recipe

Soto Betawi is the iconic soup of Jakarta — a rich, creamy beef broth made with coconut milk and fragrant with a paste of shallots, garlic, and galangal. The Betawi people (the indigenous people of Jakarta) created this soup, and it reflects their mixed Malay, Chinese, Arab, and Dutch heritage. It is street-food royalty in the capital.

Ingredients

Serves 6

700 gbeef brisket or shank
400 mlcoconut milk
1.5 litrewater
5 shallotsshallots(minced)
4 clovesgarlic(minced)
1 stalklemongrass(bruised)
3 kaffir lime leaveskaffir lime leaves
1 tspgalangal powder
1 tspturmeric
2 tbspoil
2 mediumtomatoes(diced, to serve)
3 stalksspring onion(sliced, to serve)
4 tbspfried shallots(to serve)
2limes(cut into wedges, to serve)

Instructions

1
Simmer beef
Simmer beef in water with lemongrass and lime leaves 1.5 hours until tender. Remove beef; slice thinly. Reserve broth.
2
Fry spice paste
Sauté shallots and garlic in oil until golden. Add galangal and turmeric; cook 2 min.
3
Add broth and coconut milk
Add reserved beef broth and coconut milk to spice paste. Simmer 15 min. Season with salt.
4
Assemble bowls
Place beef slices in bowls. Ladle hot broth over. Top with tomato, spring onion, and fried shallots. Serve with lime wedges.

Pro Tips

→
Fried shallots are essential — make extra as they disappear fast and add crucial crunch.
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
→
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
→
Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.

Variations

•
Add beef lung and innards for the traditional version
•
Serve with emping (melinjo crackers)
•
Use half coconut milk and half evaporated milk
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate broth up to 3 days. Store toppings separately and add fresh. The coconut milk can separate when reheated — whisk smooth.

History & Origin

Soto Betawi reflects the multicultural heritage of Jakarta's indigenous Betawi community. The use of coconut milk sets it apart from the clear broth sotos of other regions. It became popular throughout Jakarta in the 20th century and is now one of Indonesia's most recognised soups.

Frequently Asked Questions

What is soto betawi served with?

Traditionally with steamed rice, lontong (rice cakes), or ketupat, plus sambal and kecap manis on the side.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving · 6 servings total

Calories420kcal

Protein34g

Carbohydrates10g

Fat28g

Fiber1g

Protein34g

Carbs10g

Fat28g

Time Summary

Prep time25 min

Cook time90 min

Total time115 min

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About This Recipe

Ingredients

Serves 6

700 gbeef brisket or shank

400 mlcoconut milk

1.5 litrewater

5 shallotsshallots(minced)

4 clovesgarlic(minced)

1 stalklemongrass(bruised)

3 kaffir lime leaveskaffir lime leaves

1 tspgalangal powder

1 tspturmeric

2 tbspoil

2 mediumtomatoes(diced, to serve)

3 stalksspring onion(sliced, to serve)

4 tbspfried shallots(to serve)

2limes(cut into wedges, to serve)

Instructions

Simmer beef

Simmer beef in water with lemongrass and lime leaves 1.5 hours until tender. Remove beef; slice thinly. Reserve broth.

Fry spice paste

Sauté shallots and garlic in oil until golden. Add galangal and turmeric; cook 2 min.

Add broth and coconut milk

Add reserved beef broth and coconut milk to spice paste. Simmer 15 min. Season with salt.

Assemble bowls

Place beef slices in bowls. Ladle hot broth over. Top with tomato, spring onion, and fried shallots. Serve with lime wedges.

Pro Tips

→

Fried shallots are essential — make extra as they disappear fast and add crucial crunch.

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

→

Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

→

Read the recipe through once before starting — knowing what's coming prevents the small timing mistakes that compound into bigger ones.

Frequently Asked Questions

What is soto betawi served with?

Traditionally with steamed rice, lontong (rice cakes), or ketupat, plus sambal and kecap manis on the side.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.