Lemon Grass Vegetable Stew

Oxmoor House
If you can't find lemon grass, stir in 1 tablespoon fresh grated lemon rind, to taste, just before serving.
6 servings (serving size: 1 2/3 cups)


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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


Prep: 22 Minutes
Cook: 37 Minutes

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.

Heat oil in a Dutch oven over mediumhigh heat. Add lemon grass and onion; sauté 3 minutes. Stir in 1/4 teaspoon salt, turmeric, ginger, and red pepper. Sauté 2 minutes or until vegetables are tender. Add sweet potato, baking potato, carrot, and mushrooms. Sauté 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.

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.

Created date

March 2010

Nutritional Information

Calories 154
Fat 3.6 g
Satfat 1.4 g
Protein 3.0 g
Carbohydrate 28.3 g
Cholesterol 0 mg
Iron 1.8 mg
Sodium 355 mg
Caloriesfromfat 21 %
Fiber 3.8 g
Calcium 32 mg