Soto Padang
A warming Indonesian beef soup rich with turmeric, garlic, and aromatic spices. Traditionally served with hard-boiled eggs and fried shallots for texture and depth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb beef chuck, cubed
- 3 medium shallots, sliced
- 4 cloves garlic, minced
- 1.5 tsp turmeric powder
- 6 cups beef broth
- 2 large hard-boiled eggs, halved
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high until shimmering, ~90 seconds.
- 2
Add sliced shallots. Sauté until softened and golden, stirring often, ~4 minutes.
- 3
Stir in minced garlic and turmeric. Cook until fragrant, about 1 minute.
- 4
Add beef cubes. Brown on all sides without stirring constantly, ~5 minutes.
- 5
Pour in beef broth. Bring to a boil, then reduce to low and cover.
- 6
Simmer until beef is fork-tender, stirring occasionally, ~25 minutes.
- 7
Season with salt and pepper to taste.
- 8
Ladle soup into bowls. Top each with a halved hard-boiled egg.
- 9
Serve hot immediately.
Tools you’ll need
- large pot with lid
- wooden spoon
- knife and cutting board
- ladle
- bowls
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