September
22
12:45
Appointment // At lunch

Coconut soup with beef and onions

Ingredients:
  • vegetable oil - 1/4 cup
  • shallots, peeled and chopped - 4 pieces
  • mushrooms, thinly sliced ​​- 150 grams
  • carrots, sliced ​​- 4 pieces
  • fresh ginger,peeled and finely chopped - 1 Part
  • average chilli, finely chopped - 1 Each
  • salt and pepper - 1 The taste
  • Bank coconut milk - 1 Each
  • beef, thinly sliced ​​- 350 grams grated zest
  • lime - 11/2 teaspoons
  • lime juice - 1 cup
instructions

in not very large pot heat the oil over medium heat.Add 3/4 cup shallots, cook, stirring frequently, until golden brown, 3 to 4 minutes.Using a skimmer, put a bow on a paper towel to drain the oil.In the same skillet over medium heat fry the mushrooms, carrots, ginger, chilli, remaining shallots, flavored with salt and pepper, 3 to 5 minutes.Add the coconut milk, beef and 3 cups of water, bring to a boil.Cook for 5 minutes.Add lime zest and juice, remove from heat.Ladle soup into bowls and garnish with cilantro leaves if desired and serve with fried onions.

Servings: 4

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