Creamy Indonesian Coconut Beef Soup with Spicy Aromatics

Creamy Coconut Beef Soup (Daging Sapi Kuah Santan)

Ingredients:

• 500 grams of beef, thinly sliced
• 300 grams of fried potatoes
• 200 grams of glass noodles (soaked in water)
• 2 tomatoes, sliced
• 2 scallions, chopped
• Emping (crackers) and fried shallots for garnish

For the Spice Paste:

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• 6 candlenuts

• 6 cloves of garlic

• 6 shallots

• 5 curly red chilies

• 1 piece of ginger (about 1 inch)

• 1 piece of galangal (about 1 inch)

• 3 pieces of turmeric (about 1 inch each)

• 2 stalks of lemongrass, smashed

• 4 bay leaves

• 1 cinnamon stick

• 500 ml coconut milk

Instructions:

1. Prepare the Beef:

   • Boil the beef until tender, then slice it thinly. Set aside.
   • Do not discard the second batch of beef broth. Keep it for making the soup base.

2. Make the Spice Paste:

   • Blend the candlenuts, garlic, shallots, red chilies, ginger, galangal, and turmeric into a smooth paste.

3. Cook the Spice Paste:

   • Heat a bit of oil in a pan and sauté the spice paste until it becomes fragrant.

4. Add Aromatics:

   • Add the smashed lemongrass and bay leaves to the pan. Continue to sauté until aromatic.

5. Combine with Broth:

   • Transfer the sautéed spice paste mixture into the reserved beef broth. Stir well.

6. Simmer the Soup:

   • Pour in the coconut milk and add the thinly sliced beef. Bring to a boil, then simmer until the soup is well-blended and aromatic.

7. Season:

   • Adjust the seasoning with salt and seasoning powder to taste.

8. Serve:

   • Serve the soup hot, garnished with fried shallots and emping. Add fried potatoes and glass noodles to each serving.

Enjoy this rich and flavorful Indonesian-style coconut beef soup, perfect for a hearty meal!