Oxtail and Pineapple Soup
Oxtail and Pineapple Soup, a culinary delight from Khmer ethnic cuisine, stands out as a flavorful and easy-to-make dish. Known for its deliciousness, this soup is a popular choice among Cambodian people for their daily family meals. The recipe combines the richness of oxtail with the sweetness of pineapple, creating a harmonious blend that caters to both taste and simplicity.
To prepare this savory soup, a large pot is preheated, and vegetable oil is combined with thinly sliced garlic. The garlic is sautéed until it turns brown, creating a fragrant base for the soup. Oxtail, yellow onion, and salt are then added to the pot and stirred well. Water is introduced to cook the oxtail until it reaches a tender consistency.
The distinctive sweetness of pineapple is incorporated into the soup, adding a burst of flavor and contributing to the soup’s overall appeal. The seasoning process involves adding fish sauce and sugar, enhancing the taste profile of the broth. A final touch includes topping the soup with roasted garlic, onion, chopped green onions, paddy herbs, sweet basil leaves, and optional sliced hot chili peppers for those seeking an extra kick.
This Oxtail and Pineapple Soup is best served hot with rice, offering a comforting and satisfying meal. The ease of preparation, coupled with the delightful combination of ingredients, makes this soup a staple in Khmer households, showcasing the culinary traditions that bring families together around delicious and nourishing dishes.
|2 tablespoons of vegetable oil
|3 cloves garlic, sliced thin
|2 lbs (900 gram) of Oxtail
|1 Yellow onion, sliced
|1 Teaspoon of salt
|7 Cups of water
|1/2 Pineapple, cut chunks
|1 Tablespoon of fish sauce
|1 Tablespoon of sugar
|2 Stalks green onion, chopped
|A handful of chopped paddy herbs , and sweet basil leaves
|2 Hot chili pepper or to your taste, sliced (option)
Directions to make Oxtail and Pineapple Soup
- Pre-heat a large soup.
- When soup pot is hot, add oil and garlic, saute’ garlic till it turn brown, removed garlic from oil and put it in a small bowl, set a side.
- Put ox tail, yellow onion and salt in with hot oil, stirs well.
- Add water, cook till ox tail tender.
- Add pineapple, cook till water bubbling.
- Seasoning soup with fish sauce and sugar.
- Top with roasted garlic, onion, herbs and hot chili pepper.
Serve hot with rice.
Related Recipe: Oxtail Basil Stew
Serving Size: 2
Calories Per Serving: 1310