THAI MUSLIM OXTAIL SOUP WITH PASTA -SUP HANG WUA

This oxtail soup is common and favourite among the South East Asia Country. Different country has their own way and preference. Unlike other 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. It's a clear soup, spicy and sourish, typical Thai flavour..they called this Muslim Thai Oxtail Soup...may be this dish was populared by the Thai Muslim at the border of Thai-Malaysia. I can see that...there's some influence in the dish especially the used of cinnamon, cardamon and anise star.

This soup is really fantastic. You can serve with steam rice or noodles. I blanched some linguine and ate with the soup. Made myself some chili oil..there goes...really...really bursting hot. To get the best out of the oxtail, used the pressure cooker and let meat tender. Retain the water for stock..my goodness it was terrific...soft meat and delicious hearty soups. Heavenly tasty and sure to knock your socks off!!!

Thai Muslim Oxtail Soup With Pasta

3 cardamockm

3 anise star

1 cinnamon sti

1 lemongras crushed

1" galangal - crushed

1 cup Cherry Tomatoes

4-5 chili peppers

2-3 cilantro roots

1 cinnamon stick

1 pinch cloves

1/2 teaspoon coriander

fried shallot

2 inch piece sliced ginger

3 limes

1 onion

1/2 tablespoon salt

7 cups water

2 1/2 lbs oxtail

1 Chinese Celery

3 kaffir leaves

Tips and Techniques

Use salt instead of fish sauce to season the soup. This is one of the few exceptions in Thai food where fish sauce doesn’t add the right flavor.

You can use a pressure cooker or crock pot to save cooking time.

If you can plan a couple days ahead, because of the long simmering time, you can break up the cooking over 2 or three days by cooking it for an hour or two each night while you're doing other things (like cooking tonight's meal or eating).

You can use any tomatoes, large or small because tomatoes do not play a major role here. 

Regular celerly leaves can be substituted for Chinese celery, but use the leafy part or the thin stems, not the fat stems at the bottom.

Making this soup is a 3-step process: simmer the oxtail until tender, add the spices and sprinkle the condiments. Add lemongrass, galangal and kaffir leaves.

Simmer the meat until tender: In a large pot that can hold up to 10 cups, simmer the oxtail with 7 cups of water. Simmer without lid for 2 hours.  It is very important to simmer, not boil, the oxtail to keep the broth clear. Hard boiling will make cloudy broth.

Add the spices ( cilantro roots, ginger and peppercorns). You may want to put the spices in the spice pouch for easy removal. Or you can strain the broth when the meat is tender. At the end of 2 hours, remove the spices and add the onion (cut in half and quarter) and salt. Simmer for another hour. 5 minutes before the hour is over, add the halved tomatoes.

Condiments: Clean and chop Chinese celery into 1-inch pieces. Slice or crush hot Thai chili peppers, one per person. Slice lime into wedges. Have fried shallots ready.

Pour the soup in individual bowls. Sprinkle fried shallots and Chinese celery. Add sliced hot chili pepper to taste. Start with one chili. If that is not hot enough, add another… Add a slice of lime.  It’s spicy, hot and sour!

A bowl of oxtail soup and steamy hot rice and you're in heaven.

Ini kalau makan memang berpeluh.....bab sup ekor saya lebih gemar cara  Thai, sebab ia mengimbangi lemak pada daging dengan rasa-rasa masam supnya. Katanya sup ini adalah sup orang-orang Islam selatan Thai, sebab tu tidak hairan sup ini ada menggunakan rempah ratus seprti kayu manis, buah pelaga dan bunga lawang. Sup seperti ini biasa didapati mana-mana restuarant Thai di Malaysia. Untuk kali ini saya masakkan sedikit pasta dan makan bersama sup. Seperti biasa tak cukup pedas...saya masukkan sambal kicap. Memang matop

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