In a big saucepan, heat 3/4 tbsp oil on medium heat. Add Lemongrass, bay leaves, and kaffir lime leaves. Then sauté the crushed spices till they are aromatic. For an additional 40 seconds, sauté.
Add the meat and cook for an additional two to three minutes. Bring Water to a boil after adding it. Add the star anise and toasted cinnamon, cover the pot, and bring the soup to a boil over high heat for 10 to 15 minutes.
Turn down the heat and let the meat simmer until it is soft and well-flavoured.
Add the coconut milk, sour cream, and fresh milk. After one minute of boiling, taste and adjust the seasoning. Cut the heat off.
Serve the Soto Betawi hot with optional toppings such as emping or shrimp crackers, fried potato cubes, fresh tomatoes, sliced scallions, and fried dry shallots. For a filling supper, serve the dish over steaming rice.
