Have you ever heard of a dish called coto? Have you ever thought that coto might just be a twist on the word soto? Well, both dishes do use meat as the main ingredient and are served in broth. But actually, they have quite a few significant differences, starting from their region of origin, ingredients, to the flavor profiles they offer. Curious about the differences between coto and soto? Let’s dive into the article below and get to know these two unique culinary treasures of Indonesia.

Soto

Soto is a dish that has become an icon of Indonesian cuisine, coming in many variations in each region. A clear broth, usually made from stewed chicken or beef, characterizes soto. The deliciousness of soto comes from the harmonious blend of basic spices such as shallots, garlic, turmeric, ginger, galangal, candlenut, and lemongrass. Some soto variants even add other ingredients such as coconut milk or dairy to enrich the flavor. Chicken soto and meat soto are the two most common variants found across the Nusantara.

Coto

Different from soto, coto has a thick soup that is rich in spices. Coto Makassar, the most famous variant of coto, is made from ground peanuts and a selection of spices. Another characteristic of coto, especially Coto Makassar, is the use of beef offal as the main filling. The savory, slightly spicy taste and strong aroma of spices is a special attraction for this culinary lover.

5 Main Differences between Coto and Soto

Let’s take a look at the 5 main differences between coto and soto below!

1. Regional Origin

Coto is from Makassar, South Sulawesi, while soto is spread across various regions in Indonesia with their own characteristics.

2. The soup

Coto has a thick soup made from peanuts, while soto generally has a clear soup made from meat broth.

3. Stuffing

Coto Makassar usually uses beef offal, although there are also variants with beef. Soto has a variety of stuffing, ranging from chicken, beef, tripe, to other ingredients.

4. Spices

Coto uses stronger and more complex spices, including tauco and cinnamon. Soto tends to use lighter and fresher spices.

5. Serving

Coto is often served with ketupat or burasa (Makassarese rice cake). Soto can be enjoyed with rice, lontong, or ketupat, depending on the region of origin.

Read More : How to Store Lontong to Keep It Fresh and Last Longer

Make Coto or Soto Healthier with FiberCreme

Now you know the difference between coto and soto, right? Which one’s your favorite? Or maybe… you haven’t tried either yet because you’re worried about the coconut milk that’s often used in them?

Don’t worry, now you can enjoy coto or soto with creamy broth that’s still friendly for a healthy diet. Try making it yourself and swap regular coconut milk with FiberCreme! Only FiberCreme gives you creaminess as delicious as real coconut milk, but with extra benefits like high fiber, low sugar, and 0mg cholesterol.

Want to learn how to make super tasty and healthy coto or soto with FiberCreme? Check out this recipe and this one! You can also find more creamy and healthy Indonesian menu inspirations at @FiberCreme_TV and Ellenka’s YouTube channel. Happy cooking!