PACIFIC RIM POTATO & VEGGIE STEW
- Srv: 6
- Cal: 175
- By: Kathy Casey, Kathy Casey Food Studios and Dish D’Lish, Seattle
- 6 large Washington red potatoes (about 2 to 2 1/2 lbs)
- 1 can (14 ounces) chicken broth
- 1 can (13 - 14 ounces) unsweetened coconut milk
- 2-inch piece peeled fresh ginger, cut into 1/4-inch slices
- 1/8 to 1/4 teaspoon red chili pepper flakes
- 1 stalk fresh lemongrass, trimmed, split and cut in 2-inch pieces
- 1 small red onion, cut in 1/4-inch julienne
- 3 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 cup 1/4-inch celery slices
- 1 cup 1/4-inch carrot slices
- 1 red bell pepper, seeded and diced
- 1 1/2 cups sugar snap or snow peas
- Garnishes: chopped fresh cilantro, thinly sliced green onions, lime wedges, soy sauce, Asian hot chili sauce.
Scrub potatoes with a vegetable brush under cold running water. Cut into quarters. In a large pot, combine the potatoes, chicken broth, coconut milk, ginger, chili flakes, lemongrass, onion and garlic. Heat to boiling, then reduce to simmer. Cover and cook until potatoes are not quite tender, about 10 minutes. In a small bowl, whisk together the cornstarch and the soy sauce. Stir mixture into the simmering stew. Gently fold in celery, carrots, and pepper. Bring to a simmer, cover and cook until vegetables are almost tender but still firm, about 5 to 6 minutes, adding the peas during the last 2 minutes.
To serve, divide the vegetables among large bowls, and then divide liquid evenly. Sprinkle each serving with a little chopped cilantro and sliced green onion. Pass the remaining garnishes at the table: limes for squeezing into soup, soy sauce for drizzling and Asian chili sauce for spiciness, if desired.