• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Oxtail Soup

Recipe Ingredient

  • 600g oxtail, chopped into sizeable pieces
  • 2litres chicken stock / water
  • 1whole bulb garlic, unpeeled
  • 40g ginger, lightly bruised
  • 100g onion, quartered
  • 20g galangal, bruised
  • 35g leek, sliced
  • 1stalk celery, sliced
  • 2 coriander roots
  • 100g carrot,cut into wedges
  • 100g radish, cut into wedges
  • Ingredients (A)
  • 2 star anise
  • 5 cloves
  • 4cm cinnamon stick
  • 5 cardamoms
  • 1 nutmeg, cracked
  • 1tsp white peppercorns
  • 1tsp black peppercorns
  • For Seasoning:
  • 1tsp thick soy sauce
  • 2tbsp light soy sauce
  • 1tbsp rock sugar
  • ½tsp salt or to taste
  • For Garnishing: Chopped coriander leaves and spring onions


  1. Trim off any excess fat from the oxtail and blanch in boiling water for 5-6 minutes. Drain and set aside.
  2. Bring chicken stock or water in a deep pot to a boil. Put in ingredients (A) and simmer for 5-10 minutes. Add oxtail, garlic, onions, ginger, galangal, leek, celery and coriander roots. Bring to a boil again then reduce the heat and simmer the soup over a gentle low heat for an hour.
  3. Add carrot and radish and continue to simmer for another 30 minutes or until meat is tender. Adjust seasoning to taste and dish out to serve immediately with the garnishing.

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