Beef And Coconut Soup With Crispy Shallots

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup vegetable oil

4 shallots (5 to 6 ounces total), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)

5 ounces shiitake mushrooms, stems removed, caps thinly sliced

4 carrots, sliced into ribbons with a vegetable peeler (about 2 cups)

1 piece fresh ginger (3 inches long), peeled and finely minced

1 medium jalapeno pepper (ribs and seeds removed for less heat, if desired), finely minced

coarse salt and ground pepper

1 can (13.5 ounces) coconut milk

1 sirloin steak (12 ounces), thinly sliced crosswise

1 1/2 teaspoons grated lime zest and 1/4 cup juice (from about 2 limes)

cilantro leaves (optional)

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