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

Everyday Food, December 2006, Everyday Food, December 2006


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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


Reviews (3)

59 Ratings
  • 5 star values: 6
  • 4 star values: 17
  • 3 star values: 18
  • 2 star values: 13
  • 1 star values: 5
Rating: 2 stars
Use more coconut milk, 1/2 the lime juice and carrots, and use a bit of some type of sweetener like sugar.
Rating: Unrated
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.
Rating: Unrated
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.