Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers
Full Disclosure: Brenda says this is the” best damn” recipe she has ever written.
After we ate it for lunch on photo shoot day…we agreed.
Thai Spiced Oxtail Soup
serves 6
Ingredients:
Oxtail stock and reserved meat from the bone RECIPE HERE
Juice and zest of 3 limes
2 tablespoons hot chili sauce
2 tablespoons fish sauce
1/4 cup roughly chopped cilantro plus more for garnish
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cumin
¾ cup coconut milk
1 tablespoon arrow root (thickener)
6 cups prepared jasmine rice
1/4 cup toasted coconut for garnish (optional)
Directions:
In a large pot combine stock, lime juice, lime zest, chili sauce, fish sauce, cilantro, spices and coconut milk. Simmer for 30 minutes on low. Take ½ cup of warm stock and whisk in arrow root. Add to stock and stir until blended. Soup will thicken slightly. Stir in reserved oxtail meat and simmer for an additional 3 minutes.
To serve: Add jasmine rice to a bowl and top with soup. Garnish with chopped cilantro and toasted coconut if desired.
Libbie’s Food Styling Props: (top photo) pottery bowl from NYC Housing Works Thrift Shop in Chelsea; French linen was a Christmas gift from the fabulous Sean Nutley from his ridiculously cool kitchen store, Blue Cashew Kitchen Pharmacy, in Rhinebeck, NY; Produce is setting in an old rusted out tart pan. (bottom photo) Copper pot, tole painted pan under serving and pie tins from Habersham Antiques Market. Black wooden handled serving pieces from an antique store in Montana…I don’t remember the name. Purple wine glass a gift from my first assistant, the adorable Joshua Grotheer. (BTW, Joshua now has a hip new hair-cut!)
