Oxtail Soup Recipe

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oxtail soup oxtail soup

Oxtail soup is one of my favorite muslim Thai dishes. Unlike western oxtail stew and oxtail soup, this soup follows other Thai spicy soups by having a strong lime flavor and being spicy hot. The spices in this dish compliment the beefy broth and the tender meat. I can just smell the aroma of the soup as I’m editing this recipe.

In Thailand, the whole tail is first grilled over a hot fire to remove the hair. Then the tail is cut into 2-3 inch-sections without removing the skin. The best part of the soup is the soft and tender skin. I miss that part because we cannot get oxtail with skin attached in the U.S.; it's just a missed flavor opportunity!

4-5 Servings, Prep Time: 3 Hours, Total Time: 3 Hours

Tips and Techniques

Use salt instead of fish sauce to season the soup. This is one of the few exceptions in Thai food where fish sauce doesn’t add the right flavor.

You can use a pressure cooker or crock pot to save cooking time.

If you can plan a couple days ahead, because of the long simmering time, you can break up the cooking over 2 or three days by cooking it for an hour or two each night while you're doing other things (like cooking tonight's meal or eating).

You can use any tomatoes, large or small because tomatoes do not play a major role here. I use cherry tomatoes for aesthetic purpose.

Regular celerly leaves can be substituted for Chinese celery, but use the leafy part or the thin stems, not the fat stems at the bottom.

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