Beef Soup with Lemongrass and Coconut

9 - 10
PersonalPoints™ per serving
Total Time
4 hr 15 min
15 min
4 hr
To prep lemongrass, cut off the green top and woody stem and discard. Peel away a tough outer layer or two to reveal the pale green inner stalk.


Fresh garlic scapes

8 medium, peeled

Ginger root

2 tbsp(s), peeled, chopped

Ground turmeric

1 tbsp(s)

Lime zest

2 tsp(s), grated

Kosher salt

1 tsp(s), or to taste

Reduced fat coconut milk

3 cup(s)

Cooked lean trimmed beef chuck (arm pot roast)

2 pound(s), cut into 1-inch pieces

Uncooked sweet onions

1 medium, thinly sliced

Uncooked red potato(es)

½ pound(s), scrubbed and halved

Uncooked baby carrots

½ pound(s), peeled


  1. In a food processor, combine lemongrass, garlic, ginger, turmeric, lime zest, and salt; pulse until a thick paste forms. Transfer to a 4- or 5-qt slow cooker. Add coconut milk; stir until combined. Add beef, onion, potatoes, and carrots, stirring well.
  2. Cover and cook until beef and vegetables are fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low. Ladle stew evenly into 8 bowls; sprinkle with scallions and cilantro.
  3. Per serving: about 1 cup