Go Back
soto betawi

Soto Betawi (Jakarta Beef Soup with Coconut Milk and Milk)

Soto Betawi is Jakarta’s signature creamy beef soup — rich, aromatic, and full of Indonesian spices. Traditionally made with santan (coconut milk), this modern version blends both coconut milk and evaporated milk, creating a smooth, comforting broth that feels both exotic and familiar to Western palates. Each spoonful carries layers of warmth from nutmeg, coriander, and galangal, balanced by tender beef and crispy toppings like bawang goreng (fried shallots) and emping (melinjo crackers).
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 Servings
Course: Main Dish, Soup
Cuisine: Betawi (Jakarta), Indonesian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Soup
  • 500 g daging sandung lamur beef brisket
  • 200 g babat tripe, pre-boiled and cut into 2×2 cm pieces
  • 200 g paru beef lung, pre-boiled and cut into 2×2 cm pieces
  • 2.5 liters water
  • 2 stalks serai lemongrass, bruised
  • 2 cm lengkuas galangal, bruised
  • 10 daun jeruk kaffir lime leaves, midribs removed
  • 3 daun salam Indonesian bay leaves or use regular bay leaves
  • 1 small kayu manis cinnamon stick, about 2 inches
  • 3 cengkih cloves
  • 1 tsp pala bubuk ground nutmeg
  • 4 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp sugar
  • 250 ml santan kental thick coconut milk
  • 250 ml susu evaporasi evaporated milk or whole milk
  • 3 tbsp cooking oil
Spice Paste (Bumbu Halus)
  • 15 bawang merah shallots
  • 10 bawang putih garlic cloves
  • 2 cm jahe ginger
  • 2½ tsp ketumbar bubuk ground coriander
  • 3 kemiri candlenuts or substitute with macadamia nuts
💡 Blend all ingredients until smooth. Add a splash of oil or water to help blending.
Toppings & Garnish
  • 2 kentang potatoes, boiled then lightly fried, cut into cubes
  • 2 tomat tomatoes, diced
  • 2 daun bawang green onions, thinly sliced
  • Bawang goreng fried shallots
  • Emping melinjo crackers or substitute with prawn crackers
  • Jeruk nipis lime wedges
  • Sambal cabai rawit Indonesian chili sauce or use Sriracha
  • Optional: small bowl of acar mentimun pickled cucumber for extra freshness.

Instruction
 

Prepare the Beef Broth
  1. Place beef brisket in a large pot with 2.5 liters of water.
  2. Bring to a boil, then discard the first water to remove impurities.
  3. Refill with fresh water (about 2.5 L) and simmer until the beef is tender, about 1 hour.
  4. Remove the beef, cut into 2×2 cm cubes, and reserve 2 liters of the beef stock for the soup.
Add the Offal
  1. Add the pre-boiled babat (tripe) and paru (lung) to the pot with the beef cubes.
  2. Simmer gently over low heat.
Sauté the Spice Paste
  1. In a skillet, heat the cooking oil.
  2. Add the blended bumbu halus, along with cinnamon stick, cloves, lemongrass, galangal, daun salam, and daun jeruk.
  3. Sauté over medium heat until fragrant and the oil starts to separate (about 5–7 minutes).
Combine and Season
  1. Transfer the sautéed spice mixture into the pot with beef stock.
  2. Add salt, pepper, nutmeg, and sugar. Stir well and bring to a gentle boil.
Add Coconut Milk and Milk
  1. Lower the heat to the minimum.
  2. Gradually pour in santan (coconut milk) and milk while stirring continuously.
  3. Simmer gently for 5–10 minutes until the broth turns creamy and aromatic.
  4. Avoid rapid boiling to prevent curdling.
Serve
  1. Ladle the hot soup into bowls.
  2. Top with beef, tripe, and lung pieces.
  3. Add fried potato cubes, tomatoes, green onions, and bawang goreng.
  4. Serve with emping, sambal, and lime wedges on the side.

Notes

  • Coconut milk substitution: If santan (coconut milk) isn’t available, use canned coconut milk found in the Asian section of most supermarkets. Avoid “coconut cream” — it’s too thick.
  • Evaporated milk: Gives a rich, creamy texture. If unavailable, use whole milk or half-and-half.
  • Offal options: You can skip babat and paru for a simpler beef-only version, or replace them with mushrooms for a vegetarian twist.
  • Spice level: Soto Betawi is not spicy by default. Serve with sambal or chili sauce on the side for adjustable heat.
  • Serving suggestion: Serve with steamed white rice or warm bread rolls for a Western-friendly pairing.
  • Fried shallots: You can find pre-fried shallots in Asian grocery stores, or make your own by frying thinly sliced shallots until golden.