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Tom Yum Hangvua (Thai Oksehale Soup)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Tom Yum Hangvua (Thai Oksehale Soup)

Fish sauce
Coconut milk
1Lemon (juice only)
1boxChopped tomato
1Chopped onion
1stemCrushed lemon grass
1Lime (juice only)
1Red pepper into strips
1Squash in strips
1.5lBroth or kødkraft
1000gOx tail
2tbspChopped fresh coriander
3Red chili with seeds, chopped
3tbspTomato puree
5cmGalanga in fine strips
5cloveMinced garlic
5Kaffir lime blader

Instructions for Tom Yum Hangvua (Thai Oksehale Soup)

To prepare the Tom Yum Hangvua (Thai Oksehale Soup) recipe, please follow these instructions:

Heat the oil in a frying pan or saucepan, Brown beef tails well. Take them out of the pan. Saute the onion, garlic and chili in oil without it gets Brown. Put in kaffirlimebladene and lemon grass, lemon juice and sugar, turn well. Add diced tomatoes, tomato paste and broth/force. Put the ox tails back in the Pan and la it all simmer for about 3 hours until meat is tender and detaches from the legs.

Take the legs out of the force, keel them down a bit and set the power aside for so long. Inserts or picking the meat out of the legs. Put the meat back in the soup, and add the paprika, squash and galanga. Let the soup simmer for 15-20 minutes. The soup should be sharp and strong. Is it too strong, you can add 1 dl coconut milk to round out the taste of. Garnish the soup with coriander and chili.

Rice is an accessory and eaten from the plate. Optionally, to taste with fish sauce.