- 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 Piece
- medium chili, finely chopped - 1 piece
- salt and ground pepper - 1 To taste
- a bank of coconut milk - 1 piece
- fillet of beef, thinly sliced - 350 grams
- grated lime peel - 11/2 Teaspoons
- lime juice - 1 cup
In a not very large saucepan, heat the oil over medium heat. Add 3/4 cup shallots, cook, stirring frequently, until golden brown, from 3 to 4 minutes. Using a noisy, put the onion on a paper towel and let drain off the oil. In the same frying pan over medium heat, fry the mushrooms, carrots, ginger, chili, remaining shallots, seasoned with salt and pepper, for 3 to 5 minutes. Add coconut milk, beef and 3 cups of water, bring to a boil. Cook for 5 minutes. Add the lime and juice to the lime, remove from heat. Spread soup on plates, decorate with cilantro leaves as desired and serve with fried onions.
Servings: 4