Vegan Soto Betawi with Coconut Milk and Mushrooms

A rich and creamy vegan take on the classic Jakarta beef soup, Soto Betawi. This version uses coconut milk for the signature richness and mushrooms as a flavorful, meaty substitute. It includes potatoes, tomatoes, and the traditional emping (melinjo crackers) for an authentic experience.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550

Level

Easy

Yields

4 servings

Cost

£2.87

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsVegetable oil

£0.05

1mediumRed onion(chopped)

£0.30

3clovesGarlic(minced)

£0.15

1inchGinger(peeled and minced)

£0.20

1inchGalangal(peeled and thinly sliced (optional, but adds authentic flavor))

£0.30

1teaspoonTurmeric powder

£0.05

1teaspoonCoriander powder

£0.05

0.5teaspoonCumin powder

£0.03

2stalksLemongrass(bruised)

£0.50

2Bay leaves

£0.10

200gramsShiitake mushrooms(sliced)

£2.50

200gramsWhite button mushrooms(sliced)

£0.80

2mediumPotatoes(peeled and cubed)

£0.40

2mediumTomatoes(quartered)

£0.60

1can (400ml)Coconut milk(full-fat recommended)

£1.20

4cupsVegetable broth

£0.60

to tasteSalt

to tastePepper

1teaspoonSugar(optional, to balance the flavors)

£0.01

to serveEmping (melinjo crackers)

£1.50

to serveFried shallots

£1.00

to serveFresh cilantro(chopped, for garnish)

£0.75

to serveLime wedges

£0.40

Total Cost

£11.49

£2.87 per serving

The Method

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the red onion, garlic, ginger, and galangal (if using) and cook until fragrant, about 3-5 minutes.
2
Stir in the turmeric powder, coriander powder, and cumin powder. Cook for another minute, stirring constantly.
3
Add the lemongrass and bay leaves to the pot. Add the sliced shiitake and white button mushrooms and cook until they soften and release their moisture, about 5-7 minutes.
4
Add the cubed potatoes and tomatoes to the pot. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
5
Season with salt, pepper, and sugar (if using) to taste. Adjust the seasoning as needed.
6
Remove the lemongrass and bay leaves before serving.
7
Serve hot, garnished with emping (melinjo crackers), fried shallots, fresh cilantro, and lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (600g)

550 kcal / 2301 kJ

Carbs

50g

19% of RDA

Fat

35g

50% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a spicier version, add sliced bird's eye chilies to the soup during cooking.

You can use other types of mushrooms such as oyster mushrooms or cremini mushrooms.

If you cannot find emping crackers, you can substitute with other crackers or omit them.

Adjust the amount of coconut milk to your liking for a richer or lighter soup.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier version, add sliced bird's eye chilies to the soup during cooking.

You can use other types of mushrooms such as oyster mushrooms or cremini mushrooms.

If you cannot find emping crackers, you can substitute with other crackers or omit them.

Adjust the amount of coconut milk to your liking for a richer or lighter soup.

Vegan Soto Betawi with Coconut Milk and Mushrooms

Ingredients

The Method