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.
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.
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4|
|Calories from Fat: 661 (69%)|
|Amt Per Serving||% DV|
|Total Fat 73.4g||98 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 32.1g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 40mg||12 %|
|Sodium 171.2mg||6 %|
|Potassium 1620.8mg||43 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 54.2g|
|Protein 26.8g||38 %|
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Calories per serving: 957
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