Soups
Soto Brunei (Spiced Beef & Noodle Soup)
Ingredients
- - 500 g Beef shin or brisket (1 lb 2 oz)
- - 2 l Water (8½ cups)
- - 2 stalks Lemongrass, bruised
- - 20 g Galangal, sliced (¾ oz)
- - 4 Shallots
- - 4 Garlic cloves
- - 6 g Ground coriander (1 tbsp)
- - 3 g Ground turmeric (1 tsp)
- - 8 g Fine salt (1½ tsp)
- - 300 g Yellow egg noodles, cooked (10½ oz)
- - 150 g Beansprouts, blanched (2 cups)
- - 2 Hard-boiled eggs, halved
- - 20 g Fried shallots, to serve (¼ cup)
- - 2 Spring onion, sliced, to serve
Method
- Place the beef in a stockpot with the water, lemongrass and galangal. Bring to a boil, skim off any scum, then simmer gently for 90 minutes until tender.
- Blend the shallots and garlic to a paste. Fry in a little oil for 3–4 minutes until fragrant, then stir in the ground coriander and turmeric and cook for another minute.
- Add the fried spice paste to the simmering broth along with the salt. Simmer for a further 20 minutes.
- Remove the beef, shred or slice it, and strain the broth if a clearer soup is preferred.
- Divide the cooked noodles and beansprouts among serving bowls.
- Ladle the hot broth over the noodles, top with the shredded beef, half a hard-boiled egg, fried shallots and spring onion.
- Serve immediately with lime wedges and sambal on the side.
Introduction: Soto is a warming, fragrant noodle soup found in coffee shops throughout Brunei, built on a clear spiced beef or chicken broth ladled over a choice of yellow noodles, rice vermicelli, or both together (known locally as kahwin, 'married').
Cultural Background: Soto is a warming, fragrant noodle soup found in coffee shops throughout Brunei, built on a clear spiced beef or chicken broth ladled over a choice of yellow noodles, rice vermicelli, or both together (known locally as kahwin, 'married'). It is traditionally topped with shredded meat, beansprouts, fried shallots and a hard-boiled egg, and in more adventurous versions, slices of hati buyah — braised beef lung — a much-loved local delicacy.
Tips: Simmer the beef gently rather than at a rolling boil to keep the broth clear and the meat tender. Toast the ground spices briefly in the fried paste to deepen their flavour before adding liquid. Prepare all toppings before assembling so the noodles don't sit and clump.
Variations: Use chicken instead of beef for soto ayam, a lighter, equally popular version. Offer a mix of yellow noodles and rice vermicelli together, known locally as kahwin. Add slices of braised beef lung (hati buyah) for the traditional, more adventurous topping. No authentic vegetarian version exists, as the broth depends on beef or chicken stock.
Storage: Store the broth and noodles/toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the broth to a full simmer on the stovetop; assemble fresh noodles and toppings just before serving to avoid sogginess.
Nutrition: Per serving: approx. 420 kcal, 28g protein, 42g carbohydrate, 14g fat.
FAQs:
Q: What is hati buyah?
A: Hati buyah is braised or stir-fried beef lung, a distinctive Bruneian delicacy often served as a soto topping or side dish.
Q: Can I make soto with chicken instead of beef?
A: Yes, chicken thighs work very well and cook in about half the time — simmer for around 40 minutes until tender.
Q: What does ‘kahwin’ mean on the menu?
A: It literally means ‘married’ and refers to serving both yellow noodles and rice vermicelli together in the same bowl.