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Beef and Coconut Soup with Crispy Shallots

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

Source: Everyday Food, December 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Cook this main ahead of time without compromising flavor. Refrigerate up to two days, then reheat over medium-low, stirring frequently.

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60
  • FAW26869605
    8 OCT, 2018
    Use more coconut milk, 1/2 the lime juice and carrots, and use a bit of some type of sweetener like sugar.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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