Beef And Coconut Soup With Crispy Shallots Recipes
BEEF AND COCONUT SOUP WITH CRISPY SHALLOTS
Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Ladle soup into serving bowls; garnish with shallots and, if desired, cilantro leaves.
BEEF KHAO SOI (BEEF CURRY NOODLES)
You'll find this beef curry noodle stew well-loved by Chiang Mai and neighboring Laos for its full-on-flavor and textural contrasts. There's both crunch and chew from deep-fried egg noodles and the tangle of thick boiled ones in the same bowl. Bite also into an assortment of complex Thai flavors, including sour lettuce and cool lime on the side - they're needed to mellow out currents of strong red curry and the brothy beef aroma that hits your tongue. Here, Thai Michelin-starred chef Ton uses wagyu beef slices, which you can switch out for any kind of meat including chicken, pork and regular beef cuts.
Provided by Asian Food Network
Categories Cooking with Chef Ton
Yield Serves 1-2 people
Number Of Ingredients 21
Steps:
- Making Khao Soi paste . Into the mortar, add in dried chili, garlic, red shallots, kaffir lime, fingerroot, turmeric and chopped lemongrass. Pound it thoroughly. In the pot, pour in a cup of coconut milk. Heat until it boils. Add in Khao Soi paste, stir fry until fragrant. Add a little bit of beef stock into the curry powder before adding it into the pot.
- Cook soup with beef. For Khao Soi soup, continue to add beef and beef stock into the pot. Season with palm sugar, fish sauce and coconut milk. Taste. Continue simmer over low heat until the beef is tender
- Prepare crispy noodles and boiled noodles. Heat the oil for frying egg noodles. Deep fry egg noodles for crispy touch and just lightly brown. Add remaining egg noodles into boiling water, separating the strands of noodles so they are covered with water. Boil for 1 minute, then rinse in cold water.
- Assemble the bowl. Put boiled egg noodles and beef into a bowl and pour Khao Soi soup over. Garnish with crispy noodles, young ginger, lime wedges, and young coconut top.
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- Cut cilantro leaves and tender stems from tougher stems; set aside leaves and tender stems for serving. Chop a small handful of cilantro stems to reach 1 tablespoon; set aside.
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- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add onion, garlic, and carrots. Cook, stirring frequently, until onions become translucent and carrots begin to brown slightly.
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