Asian Veggie Stew

3 or 4 large red potatoes, diced
14 oz chicken broth
1 can unsweetened coconut milk
About 1 Tbs fresh minced ginger
1 cup diced celery
1 cup sliced carrot rounds
1/4 to 1/2 tsp crushed red chili flakes (depending on how spicy you like it)
1 stalk lemongrass, split and cut in small pieces, if available at grocery store!
1 small red or yellow onion, diced
1 Tbs minced garlic

Combine the above ingredients in a large pot over medium high heat and bring to a simmer. Cover with a tight fitting lid and cook until potatoes are almost done (but not mushy), about 15 to 20 minutes.

Combine 2 Tbs cornstarch with 2 Tbs soy sauce in a small bowl and stir into stew. Bring to a simmer again and cook until veggies are done but not overly soft. Serve with sprinkles of cilantro and a squeeze of fresh lime. YUM!

This recipe is really flavorful and adaptable. I didn’t have the lemongrass or chicken in my first batch and it was yummy without it. You could use shrimp instead of chicken, and you could add any veggie combo you like, snow peas or bell pepper would be great in this too. If you are vegetarian you could use vegetable broth and leave out the meat. Be sure and add more crushed red chili flakes in the beginning if you like it spicier.