Dairy-Free Bakso Kuah
Indulge in the comforting flavors of Dairy-Free Bakso Kuah, a traditional Indonesian meatball soup reimagined without dairy, perfect for those with dietary restrictions. This recipe combines tender chicken meatballs made with tapioca flour and aromatic garlic, all simmered in a rich beef broth infused with bold white pepper. Served over silky rice noodles and topped with vibrant garnishes like spring onions, fried shallots, and a drizzle of sweet kecap manis, each bowl bursts with savory and slightly sweet tones. Customize your experience with a squeeze of fresh lime and a touch of chili sauce for an extra zing. Quick to prepare in under 90 minutes and hearty enough to serve as a full meal, this dairy-free twist on a classic ensures everyone can enjoy a taste of Indonesia’s beloved street food. Perfect for family dinners or an adventurous weeknight treat, this Bakso Kuah recipe is brimming with authentic Southeast Asian flavors!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 100 grams Tapioca flour
- 4 cloves Garlic
- 50 milliliters Ice water
- 1 teaspoon Salt
- 1 teaspoon White pepper powder
- 2 liters Beef broth
- 2 stalks Spring onions
- 2 tablespoons Fried shallots
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 whole Lime
- 200 grams Rice noodles, cooked
- 2 tablespoons Chili sauce
Instructions
Prepare a food processor and add the ground chicken, tapioca flour, garlic cloves, ice water, salt, and white pepper powder.
Blend the mixture until smooth and well-combined.
Shape the mixture into small balls, about 1 inch in diameter, using your hands. If the mixture is too sticky, wet your hands with water to help.
Bring a pot of water to a boil and blanch the meatballs for about 5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
In another large pot, bring the beef broth to a simmer over medium heat.
Add the meatballs to the beef broth and simmer for 30 minutes, allowing the flavors to mingle.
While the soup is simmering, prepare the garnish by slicing the spring onions thinly.
Once the meatballs are fully cooked, serve the soup by placing a portion of cooked rice noodles in a bowl.
Ladle the hot broth and meatballs over the noodles.
Garnish with sliced spring onions, fried shallots, and a splash of kecap manis.
Serve with lime wedges on the side for added citrus flavor and add chili sauce to taste for heat.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 12052 mg | 524% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 24.4 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
