Thai Oxtail Soup ซุปหางวัว.
Popular among Thailand's halal restaurants. I would venture a guess that the soup has been brought to Thailand by earlier immigrants but has now been firmly assimilated. Unlike other mild and delicate flavoured soups, this particular dish follows other famous spicy Thai soups containing fresh Thai herbs and fiery spices. The star anise, cinnamon, potatoes, celery and bay leaves may be what's left of the original recipe.
The original herb and spices.
-4 bay leaves,
-1 stick cinnamon,
-2 star anise,
-2 stalks celery,
-2tsp peppercorns.
Thai herbs and spices.
-100g thinly sliced ginger,
-3 cloves crushed garlic,
-5 sliced shallots,
-8-10 kaffir lime leaves,
-2 stalks sliced lemongrass,
-5 dry chillies,
-2 fresh red chillies.
Extras.
-350g sliced tomatoes,
-500g potato chunks,
-4 sliced spring onions,
- juice of 1 lime,
-2tbsp chopped coriander leaves.
Optional Extra.
Crispy fried onions (add crunchy sweetness).
In a large stock pot, place
-1kg Oxtail chunks (trim off excess fat),
-original herb and spices,
-1tbsp sea salt.
-3 litres water.
Bring up to the boil and leave to cook for 1 hour.
(Skim off any impurities)
Drain and reserve the stock.
Place the oxtail back in the pot, alongside the cooking liquid, discard the spices, add
-Thai herbs and spices,
-1 beef stock cube.
Leave to simmer gently until the meat is tender and falling off the bones, around 2 hours.
Add potatoes and tomatoes after 1 1/2 hours of cooking.
To serve.
Add lime juice (you may not need all of the juice).
Stir through spring onions and coriander.
Spoon into a serving bowl.
Top with crispy onions.
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