Thai Oxtail Soup

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Thai Oxtail Soup

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Ingredients

Adjust Servings:
Soup
4 pounds Oxtails Rinsed
1 Tomato Quartered
1 Onion Quartered
Size of thumb Galangal Thinly sliced and smashed
4 Star Anise
2 Cinnamon Stick
1 teaspoon Cardamom
1 teaspoon Whole Cloves
1 teaspoon Coriander Seeds
8 cups Water
1/2 tablespoon Salt Add more as desired
Garnish
2 stalks Chinese Celery Leaves only
2 Thai Bird Chilies Thinly sliced
1 stalk Scallion Minced
Fried Onions As desired
1 Lime Quartered

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Cuisine:

Oxtails simmered for 2 hours in a spice-based broth. Tasty and good for joint health. Oh, and perfect comfort food for the winter days.

  • 2 hours 45 min
  • Serves 4
  • Easy

Ingredients

  • Soup

  • Garnish

Directions

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Steps

1
Done

Place oxtails in a large bowl and cover with water. Let sit at room temperature for 30 minutes. Water will become cloudy. Drain water and set oxtails aside.

2
Done

Place all ingredients for the soup (not the garnishes!) in a large dutch oven and cover with 8 cups of water. Cover with lid and bring to a boil over high heat. If you see brown foam rise to the top (see photo), discard it.

3
Done

Turn heat to medium low and simmer for 2 hours. When ready, ladle soup with ingredients to serving bowls and garnish with Chinese celery, Thai chili peppers, scallions, fried onions and lime juice.

Rebecca Chan

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