Soto Babat (Tripe and Coconut Soup)
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Ingredients
- 600 g beef shin, diced
- 400 ml tinned coconut milk
- 5 shallots
- 4 garlic cloves
- 15 g fresh ginger, sliced
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 lemongrass stalk, bruised
- 100 g beansprouts
Nutrition (per serving)
- Calories
- 453 kcal
- Protein
- 36.5 g
- Carbohydrate
- 12.6 g
- of which sugars
- 6.1 g
- Fat
- 28.1 g
- of which saturates
- 20.2 g
- Fibre
- 3.7 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef shin in a large pot with 1 litre water, bring to the boil, skim off any foam, cover and simmer for 60 minutes until tender, keeping the stock.
- 2
Blend the shallots, garlic, ginger, ground turmeric and ground coriander to a paste and fry in a clean pan for 4-5 minutes until fragrant.
- 3
Pour in the beef stock and coconut milk with the lemongrass and simmer for 15 minutes.
- 4
Return the beef to the pot and simmer for a further 10 minutes, checking it has no pink remaining.
- 5
Ladle into bowls and top with the beansprouts to serve.
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