Sup Konro (Indonesian Beef Rib Soup)
Aromatic Indonesian beef rib soup simmered with turmeric, galangal, and coconut milk until the meat is tender and the broth is deeply flavorful. Served with lime and fresh herbs for brightness.
- Total time
- 75 min
- Servings
- 4
- Calories
- 480
- Protein
- 42g
Ingredients
- 2 lb beef short ribs or chuck
- 1 can (13.5 oz) coconut milk
- 3 large shallots, sliced
- 4 cloves garlic cloves, minced
- 1 tsp turmeric powder
- 2 tbsp galangal or fresh ginger, sliced thin
- 1 lime lime (juiced) and fresh cilantro for serving
Instructions
- 1
Bring a large pot of salted water to boil. Add beef ribs and simmer 15 minutes to parboil and remove scum; drain and rinse.
- 2
In the same pot, sauté shallots and garlic over medium heat until fragrant and softened, about 3 minutes.
- 3
Stir in turmeric and galangal; cook for 1 minute until the spices bloom and smell fragrant.
- 4
Return beef to pot. Add 6 cups water and coconut milk; bring to a simmer.
- 5
Simmer uncovered for 45–50 minutes until beef is very tender and broth has deepened in color.
- 6
Season with salt and pepper to taste. Divide into bowls and serve with lime wedges and fresh cilantro.
Tools you’ll need
- large pot (6+ quart capacity)
- wooden spoon or ladle
- knife and cutting board
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