Soto Spice Paste

Soto Spice Paste

A fragrant Indonesian aromatic base of shallots, garlic, and turmeric for golden chicken soup.

Total 25 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

This bumbu dasar blends shallots, garlic, candlenuts, turmeric, and ginger into a fragrant paste that forms the backbone of Indonesian soto soups. Pounded or blended smooth and bloomed in hot oil, it turns simple chicken broth into a deeply aromatic, golden dish. Make a batch ahead and refrigerate or freeze for quick weeknight soto.

Ingredients

  • 8 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 4 candlenuts (or macadamia nuts)
  • 2 inches fresh turmeric, peeled and sliced (or 1 1/2 teaspoons ground turmeric)
  • 2 inches fresh galangal, peeled and sliced
  • 1 inch fresh ginger, peeled and sliced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon salt
  • 1/4 cup vegetable oil

Method

  1. Combine the shallots, garlic, candlenuts, turmeric, galangal, ginger, coriander, white peppercorns, and salt in a food processor or blender.

  2. Pulse and blend, scraping down the sides as needed, until the mixture forms a smooth, uniform paste; add a splash of water if needed to help it move.

  3. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  4. Add the spice paste to the hot oil and fry, stirring frequently, until fragrant, deepened in color, and the raw aroma of shallots and garlic has cooked off.

  5. Remove from heat and let the paste cool completely before transferring to an airtight container.

  6. Refrigerate up to 1 week or freeze in small portions up to 3 months; use as the aromatic base for soto soups.

Rate this recipe

★ 4.3 (1)

Soto Spice Paste

This bumbu dasar blends shallots, garlic, candlenuts, turmeric, and ginger into a fragrant paste that forms the backbone of Indonesian soto soups. Pounded or blended smooth and bloomed in hot oil, it turns simple chicken broth into a deeply aromatic, golden dish. Make a batch ahead and refrigerate or freeze for quick weeknight soto.

25 min 16 oz 95 cal

Ingredients

  • 8 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 4 candlenuts (or macadamia nuts)
  • 2 inches fresh turmeric, peeled and sliced (or 1 1/2 teaspoons ground turmeric)
  • 2 inches fresh galangal, peeled and sliced
  • 1 inch fresh ginger, peeled and sliced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon salt
  • 1/4 cup vegetable oil

Method

  1. 1

    Combine the shallots, garlic, candlenuts, turmeric, galangal, ginger, coriander, white peppercorns, and salt in a food processor or blender.

  2. 2

    Pulse and blend, scraping down the sides as needed, until the mixture forms a smooth, uniform paste; add a splash of water if needed to help it move.

  3. 3

    Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  4. 4

    Add the spice paste to the hot oil and fry, stirring frequently, until fragrant, deepened in color, and the raw aroma of shallots and garlic has cooked off.

  5. 5

    Remove from heat and let the paste cool completely before transferring to an airtight container.

  6. 6

    Refrigerate up to 1 week or freeze in small portions up to 3 months; use as the aromatic base for soto soups.