Coconut soup with beef and onions

Description

The soup is simple and quick to prepare. In a medium-sized pot, heat the oil over medium heat. Add 3/4 cup of shallots and cook, stirring frequently, until golden, about 3 to 4 minutes. Using a slotted spoon, transfer the shallots to a paper towel to drain the oil. In the same pot over medium heat, sauté mushrooms, carrots, ginger, chili, and the remaining shallots, seasoned with salt and pepper, for 3 to 5 minutes. Add coconut milk, beef, and 3 cups of water, then bring to a boil. Simmer for 5 minutes. Stir in lime zest and juice, then remove from heat. Ladle the soup into bowls, garnish with cilantro leaves if desired, and serve topped with fried shallots. Serve with fresh herbs and sour cream.

Instructions