Malaysian Beef Marrow Bone Soup with Spiced Chili Tomato Broth

A beloved Malaysian street and mamak-style soup built around slow-simmered beef bones with rich marrow. The broth gets depth from dried chilies, warm whole spices, tomatoes, and lemongrass, then brightened at the table with lime and fresh herbs. Served with bread or rice, it is pure comfort in a bowl.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 9 gSugar
• 34 gProtein
• 720 mgSodium
• 910 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the bones and base broth

• 1.5 kg beef marrow bones (knuckle and shank pieces, cut 5 cm thick)
• 2.5 L cold water
• 1 large onion, quartered
• 2 stalks lemongrass, lightly smashed
• 1 cinnamon stick (about 5 cm)
• 2 whole star anise
• 4 green cardamom pods
• 1 tbsp fine sea salt, plus more to taste

For the spice paste (rempah)

• 8 dried red chilies (Malaysian cili kering), soaked 15 minutes and seeded
• 3 fresh red chilies, roughly chopped
• 6 candlenuts or macadamia nuts
• 6 garlic cloves
• 3 cm piece fresh ginger, sliced
• 2 cm piece fresh turmeric or 1 tsp ground turmeric
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp tomato paste
• 3 tbsp neutral oil

For the vegetables and finishing

• 3 ripe tomatoes, quartered
• 2 medium potatoes, cut into wedges
• 2 carrots, sliced 2 cm thick
• 2 celery stalks, sliced
• 1 tsp sugar
• 1/2 tsp freshly ground white pepper
• 2 tbsp fried shallots, to garnish
• 1/4 cup fresh cilantro leaves, to garnish
• 2 scallions, thinly sliced, to garnish
• 1 lime, cut into wedges, to serve

Directions

1. Place the beef bones in a large pot, cover with cold water, and bring to a vigorous boil over high heat. Boil for 8 minutes, then drain and rinse the bones under cold water to remove scum; this step ensures a clean-tasting broth.
2. Return the rinsed bones to the clean pot with 2.5 L fresh water, the quartered onion, lemongrass, cinnamon, star anise, and cardamom. Bring to a gentle simmer, skimming any foam that rises for the first 15 minutes, then cover partially and simmer on low heat for 90 minutes so the marrow softens and flavors infuse.
3. Meanwhile, blend the soaked dried chilies, fresh chilies, candlenuts, garlic, ginger, turmeric, coriander, and cumin into a smooth paste, loosening with a splash of water as needed.
4. Heat the oil in a skillet over medium heat and fry the spice paste with the tomato paste for 8 to 10 minutes, stirring often, until the oil separates and the paste turns a deep brick-red color and smells toasted.
5. Add the quartered tomatoes to the spice paste and cook another 3 minutes until they begin to break down, then scrape the entire mixture into the simmering bone broth.
6. Add the potatoes, carrots, and celery to the pot and continue to simmer uncovered for 30 minutes, until the vegetables are tender and the broth has reduced slightly and taken on a reddish hue.
7. Stir in the sugar and white pepper, taste, and adjust salt. Skim excess surface fat if desired, or leave it for the silky mouthfeel marrow provides.
8. Ladle the soup into deep bowls, making sure each serving has a marrow bone in the center so the marrow can be scooped out with a small spoon.
9. Top each bowl with fried shallots, cilantro, and scallions; serve immediately with lime wedges and crusty bread, steamed rice, or buttered baguette on the side.

Cook’s Notes

• Ask your butcher to cut the bones across the bone (not lengthwise) so each piece has a clean round of marrow exposed in the center.
• Always blanch the bones first; this removes blood and impurities and is the difference between a cloudy, gamey pot and a clear, savory broth.
• Toast the dry spices briefly in a dry pan before blending if you want an even more fragrant rempah.
• Let the soup rest off the heat for 10 minutes before serving so the marrow firms just enough to scoop cleanly from the center of each bone.
• Squeeze in the lime only at the table; the acid dulls quickly once added and the brightness is best preserved per bite.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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