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Indonesian Spiced Beef and Lemon Grass Soup

Indonesian Spiced Beef and Lemon Grass Soup

By Courtney HillAugust 26, 2025

  • Makes
    6 servings
  • Cook Time
    2½ hours
  • Active time plus cooling
    45 minutes active

This aromatic soup is our adaptation of the sop konro that home cook Nobita Budianti demonstrated for us in her kitchen in Jakarta, Indonesia. The blender does much of the heavy prep, pureeing many of the ingredients into a spice paste, called bumbu dasar kuning, that forms the flavor base. Makrut lime leaves and galangal offer distinctive, hard-to-mimic character. If unavailable, simply omit them. We like the soup garnished with fried shallots, but they are optional. Sambal oelek, a tangy chili condiment, is good for adding heat at the table, and steamed jasmine rice is a perfect accompaniment.

Tip

Don’t forget to partially cover the pot when simmering the beef shanks. This allows some evaporation for flavor concentration. Also, cook the beef at a low simmer, not a boil, to ensure the meat tenderizes and doesn’t toughen.

Ingredients
  • 2-2½

    pounds bone-in beef shanks (about 1 inch thick)

  • 3

    stalks lemon grass, trimmed to the bottom 6 inches, dry outer leaves discarded, bruised

  • 8

    whole cloves

  • 1

    tablespoon coriander seeds

  • 1

    tablespoon white peppercorns, plus ground white pepper

  • 2

    teaspoons fennel seeds

  • 1

    whole nutmeg, broken into a few pieces with a meat pounder or a mortar and pestle

  • Kosher salt

  • 4

    medium garlic cloves, smashed and peeled

  • 3

    medium shallots, roughly chopped

  • 3

    Fresno chilies, stemmed and seeded

  • 2

    inch piece fresh ginger, peeled and roughly chopped

  • 3

    tablespoons roasted cashews or macadamia nuts

  • ¾

    teaspoon ground turmeric

  • 2

    inch piece galangal, peeled and roughly chopped (optional)

  • 4

    individual makrut lime leaves (optional)

  • 2

    tablespoons neutral oil

  • Fried shallots, to serve (optional)

  • Sambal oelek, to serve

Step 1

In a large pot, combine the beef shanks, lemon grass, cloves, coriander seeds, white peppercorns, fennel seeds, nutmeg, 2 teaspoons salt and 2½ quarts water. Bring to a boil over medium-high, then reduce to medium-low and simmer, partially covered, until the beef is tender and beginning to fall off the bone, 1½ to 2 hours.

Step 2

Meanwhile, in a blender, combine the garlic, shallots, chilies, ginger, cashews, turmeric, galangal (if using), makrut leaves (if using), 1 teaspoon salt and ⅓ cup water. Blend until smooth, about 2 minutes. In a large saucepan over medium-high, heat the oil until shimmering. Add the puree and cook, stirring, until reduced and thickened, 6 to 8 minutes. Cover and set aside.

Step 3

When the beef is tender, transfer the shanks to a plate and set aside until cool enough to handle. Meanwhile, place a fine-mesh strainer over the saucepan containing the seasoning paste. Ladle or pour the broth from the pot through the strainer; discard the solids.

Step 4

Shred the beef into bite-size pieces, adding the meat to the saucepan; discard the bones and gristle. Bring the soup to a simmer over medium, then reduce to medium-low; cook, uncovered and stirring, for 15 minutes. Taste and season with salt and ground white pepper. Serve sprinkled with fried shallots (if using) and drizzled with sambal oelek.

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