Lemongrass Sweet Potato Stew Recipes

SWEET POTATO AND LEMONGRASS SOUP

Steps:

• In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
• Add the ginger, jalapeno and garlic and saute 2 minutes more.
• Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
• Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
• Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
• Discard the lemongrass stalks. P.
• uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
• Strain the soup through a fine sieve (I didn't even bother with this step).
• Stir in the coconut milk. Season with salt and pepper.

LEMONGRASS SWEET POTATO STEW

Steps:

• Cut off the bottom third or the lemongrass stalks. Peel off the dry outer layers. Slice stalks into paper thin pieces. Set aside. Heat the oil in a large saucepan on medium-low heat. Add the red onion, cover and cook, stirring occasionally, for 7 minutes or until the onion starts to soften. (If the pan gets dry, add a spoonful of water.) Add the curry paste and garlic, stir for 1 minute. Add the stock, coconut milk, lemongrass and hot chilies. Bring to a boil. Add the chicken, return to a boil. Add the sweet potatoes, green beans and quinoa. Reduce to a simmer, cover and cook for 15 minutes. Stir in the zucchini, (and kidney beans if using) cover and simmer for another 10 minutes. Remove the lid and simmer for another 5 minutes, until slightly thickened. Stir in the basil or cilantro and serve.