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
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.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lemon Grass Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions