Betawi Soup

Ingredients

• 1 lb beef chuck
• 2 cups coconut milk
• 2 tbsp yellow curry paste
• 2 red chili peppers
• ¼ cup fried shallots
• 1 tsp black peppercorns
• ½ cup shredded coconut
• 4 cups water

Instructions

1. 1

   Cut the 1 lb beef chuck into 1-inch cubes. In a large pot, add the beef and 4 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer until the beef is tender, about 1 hour.

2. 2

   In a small bowl, mix the 2 tbsp yellow curry paste with 0.5 cup of the hot broth to thin it. Stir this mixture into the pot.

3. 3

   Add the 2 cups coconut milk and 1 tsp black peppercorns to the pot. Stir well and bring to a gentle simmer over medium heat. Cook for 10 minutes, until the broth is fragrant and slightly thickened.

4. 4

   Toast the 0.5 cup shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes. Set aside.

5. 5

   Ladle the soup into bowls. Top each with a spoonful of toasted coconut, a sprinkle of fried shallots, and sliced red chili peppers. Serve hot.

6. 6

   For extra flavor, add a squeeze of lime or a pinch of sugar to each bowl if you like.

Tools you’ll need

• Large pot
• Small bowl
• Dry skillet
• Knife
• Cutting board

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