Oxtail Noodles Soup - Kuy Tiew Khor Ko
Oxtail Noodles Soup - Kuy Tiew Khor Ko
Ingredients
For the Soup Base
- 1 1/2 pounds beef chuck, cut into 2-inch chunks
- 2 pounds oxtail, cut into pieces
- 6 dried Mexican peppers, stems and seeds removed, soaked
- 3 carrots, peeled and cut into 1-inch chunks
- 3 shallots, thinly sliced
- 6 cloves garlic, minced
- 1 teaspoon galanga powder
- 3 star anise
- 2 bay leaves
- 2 tablespoons cooking oil
- 1/4 cup fish sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 10 cups water, or as needed to cover meat
For Serving
- 1 pound thin flat rice noodles
- 4 tablespoons premade garlic oil
- 1 medium onion, thinly sliced into rings
- 1/2 cup green onions, chopped
Instructions
- 1
Wash the beef chuck and oxtail thoroughly. Cut the beef chuck into 2-inch chunks and the oxtail into individual pieces. Place all prepared meats into a large bowl.
⏱️ 10 min
- 2
Place the dried Mexican peppers in a heatproof bowl. Pour enough hot water over them to fully submerge, and let them soak for 20-30 minutes until softened. Once soft, remove the stems and seeds, then grind the peppers into a paste using a mortar and pestle or a small food processor.
⏱️ 35 min
- 3
While the peppers are soaking, prepare the other aromatics and vegetables. Thinly slice the shallots, mince the garlic, peel and cut the carrots into 1-inch chunks, and thinly slice the serving onion into rings. Chop the green onions for garnish.
⏱️ 15 min
- 4
On a plate or in a small bowl, combine the ground pepper paste, minced garlic, sliced shallots, galanga powder, star anise, and bay leaves.
⏱️ 5 min
- 5
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground pepper paste to the hot oil and stir-fry for 2 minutes. Then, add the remaining ingredients from the combined plate (minced garlic, sliced shallots, galanga powder, star anise, bay leaves) to the pot. Stir-fry everything together until fragrant, about 3-5 minutes.
⏱️ 7 min
- 6
Pour in the fish sauce, dark soy sauce, and oyster sauce. Stir all the sauces and aromatics together, cooking for another 1-2 minutes.
⏱️ 2 min
- 7
Add the prepared beef chuck and oxtail to the pot. Stir the meat with the sauce and aromatics to coat thoroughly. Pour in enough water to completely cover the meat (approximately 10 cups). Bring the soup to a rolling boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the meats are very tender.
⏱️ 150 min
- 8
Once the meat is tender, add the chopped carrots to the pot. Cover the pot again and continue to cook for another 20-30 minutes, or until the carrots are soft.
⏱️ 30 min
- 9
While the carrots are cooking, bring a separate large pot of water to a boil for the noodles. Add the thin flat rice noodles to the boiling water and cook according to package directions until tender, usually 3-5 minutes.
⏱️ 5 min
- 10
Using a strainer or tongs, remove the cooked noodles from the water and divide them among serving bowls. Add 1 tablespoon of premade garlic oil to each bowl of noodles and toss gently. Top with a portion of the sliced raw onions.
⏱️ 5 min
- 11
Ladle generous portions of the hot oxtail soup, including meat, carrots, and broth, over the noodles and onions in each bowl. Garnish with chopped green onions and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oxtail Noodles Soup - Kuy Tiew Khor Ko
For the Soup Base
- 1 1/2 pounds beef chuck, cut into 2-inch chunks
- 2 pounds oxtail, cut into pieces
- 6 dried Mexican peppers, stems and seeds removed, soaked
- 3 carrots, peeled and cut into 1-inch chunks
- 3 shallots, thinly sliced
- 6 cloves garlic, minced
- 1 teaspoon galanga powder
- 3 star anise
- 2 bay leaves
- 2 tablespoons cooking oil
- 1/4 cup fish sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 10 cups water, or as needed to cover meat
For Serving
- 1 pound thin flat rice noodles
- 4 tablespoons premade garlic oil
- 1 medium onion, thinly sliced into rings
- 1/2 cup green onions, chopped
Instructions
- 1
Wash the beef chuck and oxtail thoroughly. Cut the beef chuck into 2-inch chunks and the oxtail into individual pieces. Place all prepared meats into a large bowl.
⏱️ 10 min - 2
Place the dried Mexican peppers in a heatproof bowl. Pour enough hot water over them to fully submerge, and let them soak for 20-30 minutes until softened. Once soft, remove the stems and seeds, then grind the peppers into a paste using a mortar and pestle or a small food processor.
⏱️ 35 min - 3
While the peppers are soaking, prepare the other aromatics and vegetables. Thinly slice the shallots, mince the garlic, peel and cut the carrots into 1-inch chunks, and thinly slice the serving onion into rings. Chop the green onions for garnish.
⏱️ 15 min - 4
On a plate or in a small bowl, combine the ground pepper paste, minced garlic, sliced shallots, galanga powder, star anise, and bay leaves.
⏱️ 5 min - 5
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Add the ground pepper paste to the hot oil and stir-fry for 2 minutes. Then, add the remaining ingredients from the combined plate (minced garlic, sliced shallots, galanga powder, star anise, bay leaves) to the pot. Stir-fry everything together until fragrant, about 3-5 minutes.
⏱️ 7 min - 6
Pour in the fish sauce, dark soy sauce, and oyster sauce. Stir all the sauces and aromatics together, cooking for another 1-2 minutes.
⏱️ 2 min - 7
Add the prepared beef chuck and oxtail to the pot. Stir the meat with the sauce and aromatics to coat thoroughly. Pour in enough water to completely cover the meat (approximately 10 cups). Bring the soup to a rolling boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the meats are very tender.
⏱️ 150 min - 8
Once the meat is tender, add the chopped carrots to the pot. Cover the pot again and continue to cook for another 20-30 minutes, or until the carrots are soft.
⏱️ 30 min - 9
While the carrots are cooking, bring a separate large pot of water to a boil for the noodles. Add the thin flat rice noodles to the boiling water and cook according to package directions until tender, usually 3-5 minutes.
⏱️ 5 min - 10
Using a strainer or tongs, remove the cooked noodles from the water and divide them among serving bowls. Add 1 tablespoon of premade garlic oil to each bowl of noodles and toss gently. Top with a portion of the sliced raw onions.
⏱️ 5 min - 11
Ladle generous portions of the hot oxtail soup, including meat, carrots, and broth, over the noodles and onions in each bowl. Garnish with chopped green onions and serve immediately.
⏱️ 5 min