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Angie’s Recipe of the Day: Malaysian Beef Soto Soup

November 04, 2013

Angie’s Recipe of the Day:  Malaysian Beef Soto Soup

 

Hope you guys enjoy this one, it was one of my favorites when I lived in Malaysia 🙂

Ingredients

  • 2 T. Coconut oil, 3 oz. chopped
  • 1 chopped shallot
  • 1 clove minced garlic
  • 10 oz. cooked beef cut large
  •  2 c. beef stock or water
  • 1 tsp. chopped dried  chiles
  •  Dash chipotle chile powder
  • 1 tsp. Thai red curry powder
  • 1 slice ginger minced finely
  • ½ tsp. galangal powder (lemon grass-you can find minced at Oriental markets)
  • ½ tsp. turmeric
  • ½ tsp. ground cinnamon (or ½ stick whole)
  • 8 oz. summer squash, cut large
  • 12 cherry tomatoes

Directions

In a large soup pot, heat the coconut oil. Brown the onion until it begins to caramelize. Add shallot and continue to saute until shallot begins to “toast” a bit. Add garlic and cubed meat and saute a few minutes longer. Lower heat and now add the cinnamon, chilis, ginger, turmeric and galangal powder, along with the Thai curry paste.

Simmer for 15 minutes to allow spices to blend with meat. Add cubed squash and continue to simmer until squash is done. Add tomatoes and cook just until tomatoes have softened up a bit, but have not fallen apart. Thickening is optional, but you can if so desired. I had a dab of leftover sweet potato puree in the freezer and added 3-4 tablespoons of that for thickening my soup a bit.

 

309 calories

19.8 g fat

9.23 g carbs,

2.23 g fiber,

7 g NET CARBS

24.2 g protein

627 mg potassium

193 mg sodium24% RDA

Vitamin B6, 82%

B12, 19%

C, 14%

E, 27%

copper, 34%

iron, 15%

magnesium, 16%

manganese, 26%

niacin, 34%

phosphorous, 19%

riboflavin, 35%

selenium, 11%

thiamin, 71%

 

 

 

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