Sup Ekor Chef Wan (Oxtail Soup)

A hearty and comforting soup guaranteed to keep your stomach satisfied. The ground spices combined with the slowly cooked oxtail make this soup ideal for any occasion.
image of Ox Tail Soup
Cooking Time
180 mins


  • 1kg oxtail
  • 3 tbsp. powdered coriander
  • 1.5 tbsp. powdered cumin
  • 1.5 tbsp. powdered fennel
  • 2 tbsp. tomato puree
  • 1.5 litres water
  • 2 carrots, peeled and diced
  • 4 celery stalks, diced
  • Freshly cracked blacked pepper
  • Coriander leaves
  • Crispy fried shallots (optional, but recommended)

To be left whole:

  • 4 cardamoms,
  • 1 inch cinnamon stick,
  • 6 cloves,
  • 2 star anise,

To be ground into a fine paste:

  • 2 big onions,
  • 8 shallots,
  • 6 cloves garlic,
  • 4 stalks lemongrass,
  • 1 thumbsized ginger,


  1. Heat oil in pot and brown the oxtails in batches. Set aside.
  2. Using the same oil, sauté the whole spices and ground paste until aromatic,
  3. Add powdered coriander, cumin and fennel and continue to saute until fragrant,
  4. Add tomato puree, oxtail and water and bring to a boil,
  5. Add carrots and celery,
  6. Simmer over medium heat for 1.5 to 2 hrs until the oxtail is tender,
  7. Season with salt and pepper and garnish with coriander leaves and fried shallots.

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