Beef and Coconut Soup with Crispy Shallots

59 Ratings
  • 5 6
  • 4 17
  • 3 18
  • 2 13
  • 1 5

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

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Recipe Summary

prep:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (3)

59 Ratings
  • 5 6
  • 4 17
  • 3 18
  • 2 13
  • 1 5
Martha Stewart Member
10/08/2018
Use more coconut milk, 1/2 the lime juice and carrots, and use a bit of some type of sweetener like sugar.
Martha Stewart Member
11/08/2012
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.
Martha Stewart Member
06/13/2011
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.
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