Lemon Grass Vegetable Stew Recipe

Name: Lemon Grass Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 small stalks chopped peeled fresh lemon grass; 1 tablespoon olive oil; 1/2 cup chopped onion; 1 1/4 teaspoons salt, divided; 1 teaspoon ground turmeric; 1/4 teaspoon ground ginger; 1/4 teaspoon crushed red pepper; 2 large sweet potatoes, peeled and coarsely chopped (about 1 pound); 2 large baking potatoes, peeled and coarsely chopped (about 1 pound); 3 large carrots, peeled and coarsely chopped; 2 cups thinly sliced shiitake mushroom caps; 3 cups vegetable broth; 1 cup water; 1 cup frozen green peas, thawed; 1 (13.5-ounce) can light coconut milk; 1/4 cup chopped fresh cilantro

Servings: persons

2 small stalks chopped peeled fresh lemon grass
1 tablespoon olive oil
1/2 cup chopped onion
1 1/4 teaspoons salt, divided
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
2 large sweet potatoes, peeled and coarsely chopped (about 1 pound)
2 large baking potatoes, peeled and coarsely chopped (about 1 pound)
3 large carrots, peeled and coarsely chopped
2 cups thinly sliced shiitake mushroom caps
3 cups vegetable broth
1 cup water
1 cup frozen green peas, thawed
1 (13.5-ounce) can light coconut milk
1/4 cup chopped fresh cilantro

1
Remove and discard tough outer leaves of lemon grass, saving about a 3-inch section of tender white root. Slice root in half lengthwise. Lightly crush lemon grass, using the side of a knife.
2
Heat oil in a Dutch oven over mediumhigh heat. Add lemon grass and onion; saute 3 minutes. Stir in 1/4 teaspoon salt, turmeric, ginger, and red pepper. Saute 2 minutes or until vegetables are tender. Add sweet potato, baking potato, carrot, and mushrooms. Saute 2 to 3 minutes or until vegetables are lightly browned. Stir in broth and water; bring to a boil. Cover, reduce heat, and simmer 23 to 25 minutes or until potato and carrot are tender.
3
Remove lemon grass. Stir in peas, coconut milk, and 1 teaspoon salt. Cook, uncovered, 2 to 3 minutes or until peas are thoroughly heated. Stir in cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 small stalks chopped peeled fresh lemon grass, 1 tablespoon olive oil, 1/2 cup chopped onion, 1 1/4 teaspoons salt, divided, and more.

Yes, Lemon Grass Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Grass Vegetable Stew

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