Beef and Coconut Soup with Crispy Shallots

By markemilw

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.

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

Ingredients

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

Preparation

Step 1

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.