20-Min Sop Buntut (Spicy Beef Tail Soup)
Indonesian oxtail soup reimagined for weeknight speed: beef chuck, ginger-garlic broth, and chili heat in one pot. The soup is built in layers—seared beef, aromatic broth, finish with lime and crispy fried shallots.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat olive oil in a large pot over medium-high. Sear beef chunks, turning occasionally, until browned on two sides, ~6 minutes.
Step 2
Add ginger, chilies, and garlic (from pantry). Stir constantly for 60 seconds until fragrant.
Step 3
Pour in beef broth and add lemongrass. Bring to a boil, then reduce heat and simmer uncovered for 18 minutes.
Step 4
Stir in fish sauce. Taste and add salt and pepper to balance. Squeeze lime juice over the surface.
Step 5
Ladle soup into bowls. Top generously with crispy fried shallots and serve immediately.
Tools you’ll need
- large pot with lid
- wooden spoon
- ladle
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
