Thai Coconut Soup
I was thinking about what I was going to make for dinner.  I wanted something light (no heavy pastas, meat or potatoes, and items I already had in my panty and it had to be quick.  I immediately thought, SOUP.  Yes another soup recipe.  But I can never get enough of soups in our cooler months (Not in the summer!!)  I had recently seen a Martha  Stewart Recipe which I loved.  I used lite coconut milk and cut back on the oil.  The recipe below has the regular coconut milk.  But options are also available.
Pan fried shallots are served as a crunchy garnish.  You’ll love them.
1/4 cup vegetable oil  (I use 2 tablespoons)
5 to 6 oz shallots (about 4), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)
5 ounces shitake mushrooms, stems removed, caps thinly sliced
4 carrots (6 ounces total), sliced into ribbons with a vegetable peeler
1 3-inch piece (1.65 oz total) fresh ginger, peeled and finely minced
1 medium jalapeno pepper (ribs and seeds removed for less heat) finely minced
1 can (13.5 oz) coconut milk (the brand I used was 14 oz) and lite
1 sirloin steak (12 ounces) thinly sliced crosswise.  (chicken would work)
1 1/2 teaspoons grated lime zest and 1/4 cup juice) about 2 limtes
cilantro leaves are optional
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 to transfer the shallots to a paper towel lined plate to drain.  Discard all but 1 tablespoon of the oil.
In the same pan over medium heat, add mushrooms, carrots, ginger, jalapeno and remaining 1/4 cup shallots; season with salt and pepper.  Cook carrots until they  have softened a little and the mushrooms have begun to release their liquid.  This will take approximately 5 to 7 minutes.
Add coconut milk, beef, and 3 cups water; bring to a boil.  Reduce to a simmer, cook        5 minutes.  Stir in lime zest and juice; remove from the heat.
Ladle into serving bowls; garnish with shallots and if desired, cilantro leaves.
It’s tangy and delicious.!
Per Serving:  545 cal; 42.7 g fat, 23.5g protein; 20.8g carb; 3.1g fiber.  If you use the lite version then it becomes 417 calories; 20g fat, 6.7g fiber.  This makes it much lighter.  Also you could use chicken in place of the beef and you will cut the caloriesto 342 calories; 10.2g fat (2.1 is saturated).  It will still be delicious.  With all the fiber (6.7g) you will be satisfied with a bowl.  
Thai Coconut Soup
Thursday, December 28, 2006