Soto Padang - Padang Beef Soup

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 2 hours 30 mins

Total Time: 3 hours

Serves: 8


  • 1 kilogram beef tenderloin, cut into 4 long pieces
  • 2 liter (8 cups) water
  • 1 inch galangal (Indonesian: lengkuas), bruised
  • 2 bay leaves (Indonesian: daun salam)
  • 6 kaffir lime leaves (Indonesian: daun jeruk)
  • 2 cloves (Indonesian: cengkeh)
  • 1 star anise (Indonesian: pekak/bunga lawang)
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • Spices for soup stock
  • 5 cloves garlic, bruised
  • 1 teaspoon coriander seeds (Indonesian: ketumbar), toasted
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon ground white pepper
  • Grind the following into spice paste
  • 100 gram shallot (Indonesian: bawang merah)
  • 6 cloves garlic (Indonesian: bawang putih)
  • 2 red cayenne chilies (Indoensian: cabe merah keriting)
  • 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
  • 1 inch ginger (Indonesian: jahe)
  • Chili sauce
  • 3 tablespoon oil (olive oil or canola oil is a good choice)
  • 6 red cayenne chilies (Indonesian: cabe merah keriting), grind
  • 30 gram shallot (Indonesian: bawang merah), grind
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Garnish and accompaniments
  • 100 gram glass noodles (Indonesian: sohun), soaked in boiling water until soft, refreshed under cold water and drained
  • potato fritters (Indonesian: perkedel kentang)
  • 2 scallions, thinly sliced
  • deep fried shallot flakes (Indonesian: bawang merah goreng)
  • lime wedges (Indonesian: jeruk nipis)


  • Soto Padang
    1. Boil together beef, water, and all the spices for soup stock. Reduce heat, cover, and simmer until the beef is fork tender, about 2 hours. Remove the beef, thinly slice, set aside. Strain the soup stock and return the strained stock to the pot.
    2. Heat 4 tablespoon of oil in a frying pan and fry the beef slices until browned. Set aside.
    3. Heat 3 tablespoon of oil in a frying pan and sauté spice paste until fragrant, about 5 minutes. Add the spice paste to the soup stock along with galangal, bay leaves, kaffir lime leaves, cloves, star anise, salt, sugar, and ground white pepper. Bring to a boil, and simmer for another 15 minutes.
  • Chili sauce
    1. Heat oil in a frying pan and sauté chilies, shallot, salt, and sugar until fully cook and fragrant, about 5 minutes.
  • To serve
    1. Place some glass noodles and fried beef in a soup bowl, and top with the soup. Serve with perkedel kentang (potato fritters), chili sauce, scallions, fried shallot flakes, and lime wedges.

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