Prep Time
22 Mins
Cook Time
37 Mins
6 servings (serving size: 1 2/3 cups)

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

How to Make It

Step 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.

Step 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.

Step 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.

Oxmoor House Healthy Eating Collection

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