Betawi Soup

Step 1

Cut the 1 lb beef chuck into 1-inch cubes. In a large pot, add the beef and 4 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer until the beef is tender, about 1 hour.

Step 2

In a small bowl, mix the 2 tbsp yellow curry paste with 0.5 cup of the hot broth to thin it. Stir this mixture into the pot.

Step 3

Add the 2 cups coconut milk and 1 tsp black peppercorns to the pot. Stir well and bring to a gentle simmer over medium heat. Cook for 10 minutes, until the broth is fragrant and slightly thickened.

Step 4

Toast the 0.5 cup shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes. Set aside.

Step 5

Ladle the soup into bowls. Top each with a spoonful of toasted coconut, a sprinkle of fried shallots, and sliced red chili peppers. Serve hot.

Step 6

For extra flavor, add a squeeze of lime or a pinch of sugar to each bowl if you like.