Beef soup with lemongrass and coconut
4
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 4 hr • Serves: 8 • Difficulty: Easy
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.
Ingredients
Lemongrass
2 Tbsp, 1 stalk, trimmed and thinly sliced
Garlic
8 clove(s), peeled
Fresh ginger
2 Tbsp, chopped and peeled fresh
Ground turmeric
1 Tbsp
Lime zest
2 tsp
Kosher salt
1 tsp
Reduced fat coconut milk
3 cup(s)
Uncooked lean trimmed boneless chuck steak
2 pound(s)
Vidalia onion
1 medium
Uncooked baby potatoes
½ pound(s), red skinned, halved
Baby carrots
½ pound(s)
Scallions
2 medium, thinly sliced
Cilantro
½ cup(s), chopped fresh
Instructions
1
Combine lemongrass, garlic, ginger, turmeric, lime zest, and salt in food processor; pulse until it forms thick paste.Transfer to 4- or 5-quart slow cooker. Add coconut milk, stirring until combined. Add beef, onion, potatoes, and carrots, stirring well.
2
Cover and cook until beef and vegetables are fork-tender,4–5 hours on High or 8–9 hours on Low. Ladle stew evenly into 8 bowls; sprinkle with scallions and cilantro.
3
Per serving: about 1 cup
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