Lemon Grass Vegetable Stew

If you can't find lemon grass, stir in 1 tablespoon fresh grated lemon rind, to taste, just before serving.

Yield: 6 servings (serving size: 1 2/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 3.6g
  • Saturated fat: 1.4g
  • Protein: 3.0g
  • Carbohydrate: 28.3g
  • Cholesterol: 0mg
  • Iron: 1.8mg
  • Sodium: 355mg
  • Calories from fat: 21%
  • Fiber: 3.8g
  • Calcium: 32mg


  • 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; 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.
  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.
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