No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beef and Coconut Soup with Crispy Shallots

Shallots in Season: Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Beef and Coconut Soup with Crispy Shallots

Source: Everyday Food, December 2006


  • 1/4 cup vegetable oil
  • 4 shallots (5 to 6 ounces total), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)
  • 5 ounces shiitake mushrooms, stems removed, caps thinly sliced
  • 4 carrots, sliced into ribbons with a vegetable peeler (about 2 cups)
  • 1 piece fresh ginger (3 inches long), peeled and finely minced
  • 1 medium jalapeno pepper (ribs and seeds removed for less heat, if desired), finely minced
  • coarse salt and ground pepper
  • 1 can (13.5 ounces) coconut milk
  • 1 sirloin steak (12 ounces), thinly sliced crosswise
  • 1 1/2 teaspoons grated lime zest and 1/4 cup juice (from about 2 limes)
  • cilantro leaves (optional)


  1. In a medium saucepan, heat oil over medium-high. Add 3/4 cup shallots; cook, stirring frequently and being careful not to burn, until golden, 3 to 4 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of the pan oil.

  2. In same pan over medium heat, add mushrooms, carrots, ginger, jalapeno, and remaining cup shallots; season with salt and pepper. Cook until carrots have softened and mushrooms have begun to release their liquid, 3 to 5 minutes.

  3. Add coconut milk, beef, and 3 cups water; bring to a boil. Reduce to a simmer, and cook 5 minutes. Stir in lime zest and juice; remove from heat.

  4. Ladle soup into serving bowls; garnish with shallots and, if desired, cilantro leaves.

Reviews (2)

  • carol_heynen 8 Nov, 2012

    I took the advise of mckulley1 and did the ratio of 2 cans of coconut milk with 2 cups of water, added 1/4 tsp of cinnamon, 2 pinches of saffron, but I also added 1 tsp of honey and was happy with it as a soup. I also used regular onions instead of shallots and fried the beef along with the onions and mushrooms. For the life of me I have no idea how you get crispy onions this way, but caramelized worked too.

  • mckulley1 13 Jun, 2011

    I was really disappointed with this recipe. Ended up turning it into a rice/curry stew by adding white rice, curry, cinnamon, and saffron. The meat was wonderful but if I were to make this again, I would have caramelized the meat with the onions first. I also would have forfeited one cup of water for another can of coconut milk.

Related Topics