Soto Tangkar

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Soto Tangkar is a rich and authentic Indonesian beef coconut soup, famous for its bold flavors and tender cuts of beef and tendon. This comforting dish is served with steamed rice, topped with crispy fried shallots, and enjoyed with a variety of condiments. Every spoonful of Soto Tangkar brings a hearty, flavorful taste of Jakarta’s culinary tradition.

A bowl of soto tangkar, Indonesian beef coconut soup with crackers, steamed white rice, sambal, and pickles.

Soto Tangkar is a popular beef coconut soup from Jakarta’s Betawi culture, rich with spices and a hint of Arab and Dutch influence. I love how comforting it feels, tender beef ribs simmered in creamy coconut milk, topped with crispy fried shallots, picked cucumbers, and always enjoyed with hot steamed rice.

Although Soto Tangkar is often compared to Soto Betawi, each has its own history and spice blend that makes it special. Across Indonesia, you’ll find local twists, some bowls spicier, others sweeter, but all equally satisfying.

If you’re into Indonesian comforting soup, you might also enjoy Sop Buntut (oxtail soup) with its clear broth or Soto Ayam (turmeric chicken soup), or spiced dishes like Chicken Rendang and Indonesian Chicken Curry. And if you like seafood, you can try this quick and easy Fish Curry.

Why You Will Love This Recipe

Authentic flavors from complete spices and herbs – The secret to a true Betawi-style beef coconut soup lies in the spices. This recipe uses the full set of aromatics, so you’ll get that rich, traditional taste in every spoonful.
A broth that’s smooth, flavorful, and balanced – Not too thick, not too watery—just the right consistency. The coconut milk blends perfectly with the beef and spices, giving you a comforting bowl of Soto Tangkar that feels both hearty and light.
Surprisingly simple to make – Don’t let the ingredient list scare you! I’ve grouped and organized the spices so you can prep easily. Once everything is in the pot, the soup practically cooks itself.

Recipe Ingredients

Soto Tangkar Beef Coconut Soup ingredients with labels.

Soto Tangkar topping ingredients with labels.

Ingredient Notes

Meat – You can mix and match beef cuts like shank, tendon, tripe, intestines, or even liver. If you’re using tripe, intestines, or liver, make sure to boil them separately first and discard that water. Only the broth from the beef shank or ribs should be kept for the soup to ensure a clean, rich flavor.

Bone – Adding a piece of beef bone deepens the flavor and makes the broth more savory and full-bodied.

Potato – Cut potatoes into small pieces and deep-fry them until golden. This adds a lovely texture contrast to the creamy broth.

Coconut Milk – For convenience, use thick coconut milk from a carton or can. It creates the signature creamy base of this Indonesian beef coconut soup without extra hassle.

Spices & Herbs – Fresh is best if you can find them, but dried or ground versions also work well. The key spices and herbs are what give Soto Tangkar its authentic, aromatic character, so don’t skip them.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

Coconut milk alternatives – If you prefer a lighter option, you can swap coconut milk with milk. Evaporated milk works best because it gives the broth a creamy texture without overpowering the spices.

Spices & herbs – Fresh is always ideal, but if they’re hard to find, dried or ground versions will still deliver that authentic Soto Tangkar flavor.

Protein options – While this is traditionally a beef coconut soup, you can easily substitute the beef with chicken, turkey, or pork. Just follow the same cooking process and adjust simmering time depending on the cut of meat

How to Make Soto Tangkar

Step by step process photos of boiling the beef shank until tender.

STEP 1. Prepare the beef. Parboil the beef in cold water for about 10 minutes to remove scum (Images 1, 2). Drain and rinse with clean water. Transfer the beef into a pressure cooker to save time and energy, then boil for 35–45 minutes, until a fork can easily pierce the meat (Image 3, 4). Remove the beef and tendon, set aside, and keep the broth for later use.
👉 Tip: If you’re adding tripe, liver, or intestines, boil them separately and discard that water for a cleaner-tasting broth.

Step by step process photos of preparing the spices paste for Soto Tangkar or Beef Coconut Soup.

STEP 2. Prepare the spice paste. Wash the spices, then grind together shallots, garlic, candlenuts, ginger, turmeric, cumin, coriander seeds, cinnamon, nutmeg, and cloves (Images 5, 6). Add a little water to help blend smoothly. Grind red chilis separately until fine (Images 7, 8), then set aside.

Step by step process photos of cooking the spices.

STEP 3. Stir-fry the spices. Heat oil in a wok, add the ground spices, and stir-fry until fragrant (Images 9, 10). Add lemongrass, bay leaves, galangal, and lime leaves (Image 11), then continue cooking until the paste darkens slightly and becomes aromatic (Image 12).

Step by step photos of making the beef coconut soup broth.

STEP 4. Make the broth. Pour in the coconut milk and reserved beef broth (Images 13, 14). Stir well so the coconut milk blends evenly with the broth. Season to taste (Image 15) and simmer gently, stirring often to prevent the coconut milk from splitting. For a cleaner finish, strain the broth (Image 16), though you can leave it unstrained for a more rustic version.

Step by step photos of preparing the beef coconut soup to serve.

STEP 5. Assemble and serve. Slice the beef and tendon into bite-sized pieces (Image 18). Place them in a bowl along with tomato slices, fried potato cubes, and green onion (Image 19). Ladle hot coconut broth over the top (Image 20). Garnish with crispy fried shallots, minced leeks, lime wedges, chili sauce, sweet soy sauce, and melinjo crackers (emping). Serve hot with steamed rice and enjoy this comforting bowl of Soto Tangkar!

Serving Suggestions

Serve Soto Tangkar with steamed rice topped with crispy fried shallots. The soup is usually in a bowl while the rice comes on a plate. Add some melinjo crackers (emping) on the side or dip them into the broth for extra crunch.

Keep chili sauce and lime wedges separate so everyone can adjust the spice and tang to their taste. For classic sides, prepare Acar Timun (pickles), boiled salted egg, and perkedel (potato patties).

To finish the meal, pair this comforting beef coconut soup with a refreshing drink like lemongrass pandan tea or rose milk tea, and a sweet Indonesian dessert such as candil ubi biji salak or pulut hitam.

Tips

Prep the offal separately – If you’re using tripe, intestines, or liver, boil them separately from the beef. Discard the boiling water afterward to keep your broth clean and free from any strong odors.
Enhance the broth with bone marrow – Adding a piece of bone or marrow while boiling the meat gives the soup a richer, deeper flavor.
Lighten with milk, if you prefer – For a milder broth, you can replace part of the coconut milk with regular milk. Evaporated milk works best because it keeps the broth creamy without being heavy.
Release the aroma of lime leaves – Tear the lime leaves slightly before adding them so their fragrance infuses the soup.
Prevent coconut milk from splitting – Keep the heat low and stir often once you add the coconut milk. This will give you a smooth, silky broth.
Strain for a cleaner finish – If you prefer a clear, elegant presentation, strain the broth before serving. Otherwise, leaving the spices in gives a more rustic, home-style feel.

FAQs about Soto Tangkar

What is Soto Tangkar?

Soto Tangkar is a traditional Betawi-style beef coconut soup from Jakarta. It’s known for its creamy coconut broth, beef or offal pieces, and aromatic spices.

What’s the difference between Soto Tangkar and Soto Betawi?

Though both are Betawi soups in milk or coconut-based broth, they differ in spice blend, ingredients, cooking method, and regional tradition. (You can expand in your post later.)

Can I make Soto Tangkar without coconut milk or with a lighter broth?

Yes, you can partially or fully replace coconut milk with evaporated milk (or even regular milk) if you prefer a milder version of the soup.

What meat cuts or offal can I use in Soto Tangkar?

Beef shank, tendon, ribs, tripe, intestines, or liver are common. Just boil offal separately and discard that water to avoid off-flavors.

How do I prevent the coconut milk in Soto Tangkar from curdling or splitting?

Cook on low heat, stir frequently, and avoid rapid boiling after adding the coconut milk to maintain a smooth broth.

Can Soto Tangkar be made vegetarian or with other proteins?

You can adapt it by using mushrooms, jackfruit, or tofu as a substitute, or opt for chicken or pork (if dietary preferences allow), just adjust cooking time accordingly.

Storage

For best results, separate the meat from the broth before storing. Keep each in airtight containers in the refrigerator for up to 3–4 days. This prevents the meat from becoming overly soft and helps keep the broth smooth.

If you’d like to store it longer, freeze the broth (without potatoes or coconut milk if possible) for up to 2 months. Reheat gently over medium heat, stirring occasionally to prevent the coconut milk from splitting. Add the meat back in just before serving so it stays tender.