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!
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