Soto Udang - creamy soup with shrimps

Ingredients

• 400 gprawns
• 1Indonesian bay leaf (daun salam)
• 1, white partlemongrass stalk
• 2kaffir lime leaves
• 10 ml (2 tsp)salt
• 2.5 ml (½ tsp)pepper
• 2.5 ml (½ tsp)palm sugar
• 75 ml (5 tbsp)sweet soy sauce (kecap manis)
• 500 mlcoconut milk
• 750 mlwater
• 1spring onion
• 45 ml (3 tbsp)oil
• 5shallots
• 5 clovesgarlic
• 2.5 ml (½ tsp)ground coriander
• 3 cmfresh turmeric
• 1 cmfresh ginger
• 2 cmgalangal

Instructions

1. 1

   Prepare the ingredients

   Clean the prawns. Pound or grind the shallots, garlic, coriander, turmeric, ginger and galangal into a paste. Cut the spring onion into pieces.

2. 2

   Fry the spice paste

   Heat the oil in a pan. Add the spice paste, Indonesian bay leaf, kaffir lime leaves and lemongrass, and fry for 5 minutes. Add the prawns and fry until they change colour.

3. 3

   Simmer the soup

   Add the coconut milk, water, sweet soy sauce, salt, pepper and palm sugar. Bring to the boil while stirring, then serve.

What is Soto udang?

Soto is a broad family of Indonesian soups, often built around a seasoned broth and served in many regional styles. Soto udang is the prawn version, with udang meaning prawn or shrimp.

Here, a paste of shallots, garlic, turmeric, ginger, galangal and coriander flavours coconut milk. Lemongrass and kaffir lime leaves bring aromatic, citrusy notes, while kecap manis adds sweetness and depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk and oil contribute most of the fat, while the prawns provide protein and the sweet soy sauce and palm sugar contribute carbohydrates. Pair a bowl with vegetables or a modest portion of rice for a more complete plate.

Build flavour with the paste

Fresh paste: Pound or grind the shallots, garlic and roots together until they form a fairly even mixture. A smooth paste disperses more readily through the broth, though a little texture is fine.

Whole aromatics: Fry the paste with the salam leaf, lime leaves and lemongrass for the full 5 minutes. Stir so it cooks evenly and does not catch on the pan.

Cook the prawns gently

Colour cue: Add the prawns after frying the aromatics and cook just until they change colour. They will cook further as the soup comes to the boil.

Keep an eye on them: Prawns can turn firm and rubbery if cooked for too long. Once the broth is boiling, avoid prolonged simmering.

Stir the coconut broth

Steady stirring: Stir as you add the coconut milk and water, then keep stirring while bringing the soup to the boil. This helps the ingredients combine into an even broth.

Balanced seasoning: Sweet soy sauce and palm sugar provide sweetness, while salt and pepper season the soup. Taste near the end and adjust only if needed.

Use the listed aromatics

Lemongrass: Use the white part of the stalk as specified, which is the tender section used for its fragrance. The stalk can be left whole in the soup and removed before serving if you prefer.

Galangal and turmeric: These roots give the paste its distinctive aromatic character and colour. If using fresh roots, peel them before pounding or grinding.

Serve the soup

Spring onion: Cut it into pieces as directed and have it ready when the soup is served. The recipe does not specify another accompaniment.

For a fuller meal, serve the soup with plain rice. Its mild flavour works well alongside the rich, sweet-savoury coconut broth.

Recipe notes & tips

• Clean and prepare the prawns before you begin frying the paste.
• Cut the lemongrass stalk to use its white part, as specified.
• Stir the paste frequently during its 5 minutes in the pan so it cooks evenly.
• Add the coconut milk gradually while stirring to help it blend with the water.
• Keep the soup moving as it comes to the boil to prevent the coconut mixture catching.

Variations

• More citrus: Add an extra kaffir lime leaf for a more pronounced lime-leaf aroma.
• Milder broth: Reduce the pepper slightly for a gentler finish.
• Extra herbs: Add more spring onion at serving if you enjoy its fresh flavour.
• Rice accompaniment: Serve with plain rice to make the soup a more substantial meal.

Common mistakes to avoid

• Skipping the paste-frying step: Fry it with the aromatics for the full 5 minutes to develop its flavour.
• Leaving the pan unattended: Stir the paste as it fries so it does not catch.
• Overcooking the prawns: Cook them only until they change colour before adding the liquids.
• Boiling without stirring: Keep stirring as the coconut milk mixture comes to the boil.
• Forgetting the spring onion: Cut it into pieces during preparation so it is ready when serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan, stirring often, until steaming hot; avoid a prolonged boil, which can overcook the prawns.

Frequently asked questions