Lemongrass Sweet Potato Stew Recipes

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SWEET POTATO STEW



Sweet Potato Stew image

Beef broth and herbs complement the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. - Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) reduced-sodium beef broth
3/4 pound lean ground beef (90% lean)
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 small onion, finely chopped
1/2 cup V8 juice
1 tablespoon golden raisins
1 garlic clove, minced
1/2 teaspoon dried thyme
Dash cayenne pepper

Steps:

  • In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 265 calories, Fat 7g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 532mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SWEET POTATO AND LEMONGRASS SOUP



Sweet Potato and Lemongrass Soup image

I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold.

Provided by Mirj2338

Categories     Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, diced
2 inches piece gingerroot, peeled and minced, I freeze my gingeroot and then grate it on a Microplane, it's the best
1 jalapeno pepper, deseeded and minced
4 garlic cloves, minced (I just smash it with the broad side of a knife)
3 lbs sweet potatoes, peeled and cut into 1/2 inch slices
6 cups water (this makes a thick soup, use 7 cups if you like it thinner)
10 stalks lemongrass, outer dry leaves removed and bulblike base crushed (again, the broad side of a knife works wonderfully here)
7 ounces coconut milk
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 335.4, Fat 13, SaturatedFat 6.4, Sodium 148.1, Carbohydrate 51.9, Fiber 8, Sugar 12.8, Protein 4.9

LEMONGRASS SWEET POTATO STEW



LEMONGRASS SWEET POTATO STEW image

Categories     Soup/Stew     Potato     Quick & Easy     Low Cal     Fall     Healthy

Yield 8 people

Number Of Ingredients 15

2 stalks lemongrass
1 Tbsp (15 mL) grapeseed oil or vegetable oil
1 medium red onion, sliced
2 Tbsp (30 mL) Thai green curry paste (gluten free if required)
1 1/2 tsp (7 mL) minced garlic
4 cups (1 L) sodium reduced chicken or vegetable stock
1 2/3 cups (400 mL) light coconut milk
3 tsp (15 mL) minced fresh Thai red or green chili or jalapeno pepper
2 boneless skinless chicken breasts cut crosswise into strips 1/2 inch (1 cm) thick
Vegetarian option: substitute 1 1/2 cups (375 mL) of cooked white kidney beans
1 1/4 lb (565 g) sweet potatoes cut into 1 inch (2.5 cm) cubes (about 3 cups/750 mL)
1 cup (250 mL) green beans cut into 1 inch (2.5 cm) pieces
1/2 cup (125 mL) quinoa
1 cup (250 mL) zucchini cut into 1 inch (2.5 cm) cubes
2 tsp (10 mL) chopped fresh basil or cilantro

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.

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