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