Herbed Beef Soup is the kind of dish that wraps the home in warmth. Its fragrant steam rises from a golden broth, richly infused with spices and layered with tender chunks of beef. This is a hearty, spice-forward soup designed for comfort—ideal for long weekends, cool evenings, or family meals where conversation lingers between spoonfuls.
Ingredients Breakdown
The success of this soup starts with the beef. Using a combination of short ribs and beef shank gives you both richness from the marrow and silkiness from connective tissue. The short ribs lend a robust, meaty depth, while the shank tenderizes beautifully over hours of slow cooking, breaking down into fork-tender bites.
Then come the aromatics—shallots, garlic, and onion—which create a savory backbone. Kaffir lime leaves and salam leaves (or bay leaves) bring light citrus and herbaceous notes. Fresh ginger and grated nutmeg introduce a warmth that isn’t overpowering, while cinnamon sticks and star anise add a layer of sweet spice that gently perfumes the broth.
Cloves and ground caraway deepen the complexity with their woody and slightly smoky undertones. These spices aren’t loud—but together they contribute to a broth that’s anything but bland.
The vegetables—carrots and potatoes—add substance and a slight sweetness as they simmer. Tomatoes, added at different stages, create contrast: some melting into the broth for body, others added at the end for a touch of acidity. Fried shallots and garlic add crunch and aroma, while scallions offer a crisp, green finish.
Step-by-Step Preparation Guide
Start by blanching the beef. This step, though simple, is crucial—it removes impurities and ensures a clear broth. Boil the beef briefly, then rinse under cool water to wash away any scum or residue. This prepares a clean canvas for the flavors to shine.
Next, build the base in your slow cooker. Fill it with water and layer in the beef, aromatics, and spices: sliced shallots and garlic, onion, ginger, lime leaves, bay or salam leaves, nutmeg, cinnamon, star anise, cloves, and caraway. Season with salt, sugar, and pepper to balance the aromatics and gently bring them together.
Simmer the soup on low for 5 to 6 hours, or medium for 3 to 4, until the meat is tender enough to pull apart effortlessly. The long, gentle cooking extracts the essence of each spice and slowly infuses the broth with savory, aromatic depth.
Once the meat is soft, add carrots, potatoes, half of the tomato wedges, and the fried shallots and garlic. These simmer until just fork-tender, soaking up the flavor of the broth. Avoid overcooking—the vegetables should hold their shape and provide texture.
Turn off the heat, and then stir in the remaining tomato wedges and scallions. Cover the pot and allow the soup to rest for 10 minutes, letting the residual heat gently soften the fresh additions and lock in their brightness.
Ladle the soup into bowls, top with a sprinkle of fried shallots and scallions, and serve with a fresh squeeze of lime juice for a hit of brightness that cuts through the richness of the broth.
Recipe Tips
How to control salt levels without overpowering the aromatics:
Add salt in stages and taste after the beef and vegetables have simmered.
When to add vegetables for optimal doneness:
Add them once the meat is tender, not before, to avoid mushiness.
Swapping or omitting rare herbs if unavailable:
Bay leaves work in place of salam leaves; fennel can replace caraway.
Adjusting soup thickness by water ratio:
Use closer to 2 liters for a richer, thicker broth, or up to 2.5 liters for more soup volume.
What to Serve With This Recipe
This soup pairs perfectly with steamed jasmine rice, which absorbs the fragrant broth and transforms each bite into something more substantial. Coconut rice also makes a delightful pairing, adding a subtle creaminess to the meal.
On the side, serve the chili soy sauce mixture: sweet, spicy, and tangy all in one. It acts as a condiment, a dip, or even a drizzle—enhancing the soup’s flavors with a fiery edge.
For added texture, emping crackers make a fantastic companion. Their slight bitterness balances the sweetness of the soup and provides a light crunch. A side of simple stir-fried greens or sambal adds dimension to the table.
Creative Variations
For an even heartier version, use oxtail, brisket, or bone-in chuck. Each cut brings a slightly different richness to the broth.
Feel free to add cabbage or green beans during the final 20 minutes of cooking if you want more vegetables. They absorb the broth beautifully and bring freshness to each spoonful.
Depending on your taste, you can make this soup thinner and more brothy, or thicker like a stew by reducing the liquid slightly and simmering uncovered for the last 30 minutes.
Frequently Asked Questions
Can I make this soup without a slow cooker?
Yes. Use a heavy-bottomed stockpot on low heat and simmer for 2.5 to 3 hours, checking occasionally for tenderness and water levels.
How long does the soup keep in the fridge?
It keeps well for up to 4 days when stored in an airtight container.
Can I freeze leftovers, and how should I reheat them?
Yes. Freeze in portioned containers for up to 3 months. Reheat slowly over the stove, adding a splash of water if needed.
What can I substitute for salam leaves?
Bay leaves are the most accessible alternative and still provide a gentle herbal quality.
Is this soup spicy, and how can I adjust the heat?
The soup itself is mild. Heat is added via the chili soy sauce—adjust the number of chilies to your liking or omit them for a milder side.
Herbed Beef Soup brings together the best of slow-cooked comfort and Southeast Asian spice. It’s a dish built from care and tradition, simmered low and slow until every ingredient has given its all to the broth.
Fragrant, warming, and deeply satisfying, this soup is meant to be shared. Whether for family dinners or quiet Sundays, it’s a nourishing meal that turns simple ingredients into something wonderfully aromatic and memorable.
Ingredients
Soup Base:
750 g beef (use a mix of short ribs and beef shank for best flavor)
2 to 2.5 liters water (adjust based on desired broth quantity)
8 shallots, thinly sliced
5 garlic cloves, thinly sliced
1 yellow onion, sliced
5 kaffir lime leaves
5 salam leaves (or bay leaves as a substitute)
2 thumb-sized pieces of ginger, sliced into 5 chunks
⅓ piece of nutmeg, grated
2 sticks cinnamon (5 cm each)
2 star anise pods
5 whole cloves
¼ tsp ground caraway seeds (or ground fennel seeds as a substitute)
2 tbsp salt, or to taste
1 tbsp sugar
½ tsp ground black pepper, or to taste
Additional Ingredients:
5 carrots, cut into bite-sized pieces
3 potatoes, cut into bite-sized pieces
2 tbsp fried shallots
2 tbsp fried garlic
1 large tomato, cut into 8 wedges
10 scallions, sliced into 1 cm lengths
Chili Mixture (serve on the side):
5 tbsp sweet soy sauce
10 red and green bird’s eye chilies, sliced into thirds
1 tbsp fresh lime juice
Instructions
Start by blanching the beef to remove excess impurities. In a large pot, fill halfway with water and bring to a boil over medium heat. Add the beef, ensuring it’s fully submerged, and return to a boil. Once boiling, remove the beef, discard the water, and rinse the meat thoroughly under running water.
Pour 2 liters of water into a slow cooker. Add the cleaned beef along with all aromatics and spices: shallots, garlic, onion, kaffir lime leaves, salam or bay leaves, ginger, grated nutmeg, cinnamon sticks, star anise, cloves, and ground caraway seeds. Season with salt, sugar, and pepper.
Set the slow cooker to low heat and cook for 5 to 6 hours, or on medium heat for 3 to 4 hours, until the beef becomes tender and easy to pull apart. Cooking time may vary depending on your slow cooker model.
Once the meat is soft, add the carrots, potatoes, half of the tomato wedges, and the fried shallots and garlic. Continue simmering until the vegetables are fork-tender. Switch off the heat.
Add the remaining tomato wedges and scallions. Cover the pot and let it rest for 10 minutes, allowing the fresh ingredients to lightly soften from the residual heat.
Ladle the soup into individual bowls. Add a squeeze of fresh lime juice if preferred and top with more fried shallots and chopped scallions for extra aroma and texture.
Serve hot alongside steamed white rice, the prepared chili mixture, and crispy emping crackers (bitter belinjo chips) for a satisfying, well-rounded meal.
Herbed Beef Soup Recipe
Ingredients
Soup Base:
- 750 g beef use a mix of short ribs and beef shank for best flavor
- 2 to 2.5 liters water adjust based on desired broth quantity
- 8 shallots thinly sliced
- 5 garlic cloves thinly sliced
- 1 yellow onion sliced
- 5 kaffir lime leaves
- 5 salam leaves or bay leaves as a substitute
- 2 thumb-sized pieces of ginger sliced into 5 chunks
- ⅓ piece of nutmeg grated
- 2 sticks cinnamon 5 cm each
- 2 star anise pods
- 5 whole cloves
- ¼ tsp ground caraway seeds or ground fennel seeds as a substitute
- 2 tbsp salt or to taste
- 1 tbsp sugar
- ½ tsp ground black pepper or to taste
Additional Ingredients:
- 5 carrots cut into bite-sized pieces
- 3 potatoes cut into bite-sized pieces
- 2 tbsp fried shallots
- 2 tbsp fried garlic
- 1 large tomato cut into 8 wedges
- 10 scallions sliced into 1 cm lengths
Chili Mixture (serve on the side):
- 5 tbsp sweet soy sauce
- 10 red and green bird’s eye chilies sliced into thirds
- 1 tbsp fresh lime juice
Instructions
- Start by blanching the beef to remove excess impurities. In a large pot, fill halfway with water and bring to a boil over medium heat. Add the beef, ensuring it’s fully submerged, and return to a boil. Once boiling, remove the beef, discard the water, and rinse the meat thoroughly under running water.
- Pour 2 liters of water into a slow cooker. Add the cleaned beef along with all aromatics and spices: shallots, garlic, onion, kaffir lime leaves, salam or bay leaves, ginger, grated nutmeg, cinnamon sticks, star anise, cloves, and ground caraway seeds. Season with salt, sugar, and pepper.
- Set the slow cooker to low heat and cook for 5 to 6 hours, or on medium heat for 3 to 4 hours, until the beef becomes tender and easy to pull apart. Cooking time may vary depending on your slow cooker model.
- Once the meat is soft, add the carrots, potatoes, half of the tomato wedges, and the fried shallots and garlic. Continue simmering until the vegetables are fork-tender. Switch off the heat.
- Add the remaining tomato wedges and scallions. Cover the pot and let it rest for 10 minutes, allowing the fresh ingredients to lightly soften from the residual heat.
- Ladle the soup into individual bowls. Add a squeeze of fresh lime juice if preferred and top with more fried shallots and chopped scallions for extra aroma and texture.
- Serve hot alongside steamed white rice, the prepared chili mixture, and crispy emping crackers (bitter belinjo chips) for a satisfying, well-rounded meal.
