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