Tom Yum Hangvua (Thai Oksehale Soup)

Ingredients for Tom Yum Hangvua (Thai Oksehale Soup)

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.