Indonesian Soto
| Cook Time | 30 – 60 minutes |
| Servings |
people
|
Ingredients
Broth
- 2 cloves peeled garlic
- 5 cm peeled turmeric root
- 3 bay leaves
- 1 stalk fresh lemongrass
- 5 cm peeled galangal
- Sugar, salt & pepper
- 2 tsp oil
- 500 mL water
Toppings to complete
- 100 g vermicelli
- 2–3 medium sized potatoes (thinly cut and pre-fried)
- 225 g tofu (cut into small pieces)
- 65 g bean sprout, half-cook
- 60 g fresh coriander chopped
- 1 lime
- 60 g thinly sliced coleslaw/ fresh cabbage
Ingredients
Broth
Toppings to complete
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Instructions
- In a food processor, add all the ingredients for the broth and blend into a paste.
- Stir the paste with a little oil inside a saucepan until mixture begins to brown.
- Add in the 500 ml water and stir in paste to make the broth, cover up with a lid and bring it to the boil.
- Meanwhile, pour hot water into a bowl and add in the vermicelli to cook and let it stand until it is tender to bite, then drain.
- In another separate bowl, put the cooked vermicelli, fried potato, tofu pieces and bean sprouts.
- Pour the soto broth into the bowl and garnish with coriander, lime to taste and coleslaw and it is ready to serve.
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