A LITTLE ASIAN FLAVOR IS WHAT WE NEED FOR DINNER.CRISPY SHALLOTS, CURRY, GINGER, AND COCONUTD MILK. ENJOY DAN:

THAI BEEF-COCONUT SOUP WITH CRISPY SHALLOTS by CHEF DAN:


Serves 4



INGREDIENTS:



1/4-cup olive oil

4 shallots, halved lengthwise, and thinly sliced

4 carrots, sliced into ribbons with a vegetables peeler

1 portabella or, shiitake mushrooms, stems removed and the caps sliced thin

Fresh ginger 3-inch piece, peeled and finely minced

1 tablespoon yellow curry paste

1 (19oz) can coconut milk

1 sirloin steak thinly sliced crosswise

1 tablespoon lime juice



DIRECTIONS:



1. In a skillet, heat oil over medium-high heat.

2. Add 3/4-cup shallots; cook, stirring frequently, until golden brown, about 3-4 minutes do not burn.

3. With a slotted spoon, remove shallots to paper towels and wipe off oil.

4. Drain off the oil, leave 1 tablespoon in skillet.

5. Over medium-heat add mushrooms, carrots, ginger, yellow curry paste, and 1/4-cup shallots, and salt & pepper.

6. Cook until mushrooms have begun to release there liquid, and carrots are soft 3-5 minutes.

7. Add coconut milk, beef and 3 cups beef broth, or water.

8. Reduce to simmer, and cook 5-7 minutes.

9. Stir in lime juice, remove from heat.

10. Garnish with crispy shallots and cilantro leaves.

ENJOY DAN: hallelujah