Malaysian Style Oxtail Soup

Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook!

Ingredients Nutrition


  1. Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
  2. Add the broth and water to cover the ingredients by 1 1/2 inches.
  3. Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
  4. Season with salt and pepper and cook uncovered for another 15 minutes.
  5. The oxtail should be very tender.
  6. Remove from the heat.
  7. Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
  8. Set the meat aside Strain the broth through a very fine strainer.
  9. Cool for at least 1 hour so that the fat rises to the top.
  10. Skim off all the fat and discard.
  11. Return the broth to the soup pot.
  12. Add the ginger and slivered garlic.
  13. Bring to a boil, reduce the heat, and simmer for 10 minutes.
  14. Return the shredded meat to the broth and cook another 5 minutes.
  15. Stir in the cilantro and cook 1 minute longer.
Most Helpful

3 5

I didn't care for this soup. The spice flavors were a bit off for me. My DH, on the other hand, liked it hence the three star rating.

5 5

I made this soup in my crockpot, simmering it on low for about 15 hours before straining - it was outstanding! I added the garlic and ginger and simmered another hour. If you have the opportunity to make oxtail soup, MAKE THIS! I'll be using it for years to come. Thank you, Grace Lynn!