Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.
Ingredients
- 3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
- 2 cups chopped tomatoes
- 2 6-inch cinnamon sticks
- 6 star anise
- ⅓ cup soy sauce
- 2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
- 2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
- ½ cup neutral oil, like corn or canola, optional
- 1 cup small onions or shallots, thinly sliced, for garnish, optional
- 1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
- ⅓ cup lime juice, or more
- ¼ cup chopped fresh cilantro leaves for garnish, or more
- ¼ cup minced scallion for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
1117 calories; 90 grams fat; 26 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 10 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 66 grams protein; 224 milligrams cholesterol; 1368 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
- If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
- When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.
2 hours
Dining and Cooking