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Thai Coconut and Lemongrass Pork Stew with Potatoes and Carrots
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds pork shoulder, cut into 1-inch cubes
  • 2 medium potatoes, peeled and cubed
  • 2 carrots, sliced into rounds
  • 1 can (14 oz) coconut milk
  • 2 stalks lemongrass, bruised
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cups chicken broth
  • 2 tablespoons vegetable oil
  • 1 lime, juiced
  • Fresh cilantro, for garnish

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 6 minutes total.
  • Add the onion, garlic, and ginger to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the fish sauce and brown sugar. Cook for 1 minute to coat the meat.
  • Pour in the chicken broth and add the bruised lemongrass stalks. Bring the mixture to a simmer.
  • Add the potatoes and carrots. Cover and cook for 25 minutes until the vegetables are tender.
  • Stir in the coconut milk and simmer uncovered for 10 minutes.
  • Remove the lemongrass stalks. Stir in the lime juice and serve with fresh cilantro on top.

Notes

Bruise the lemongrass well before adding it so the flavor releases into the broth. If the stew thickens too much after sitting, add a splash of broth when reheating. Serve it with rice on the side to stretch the meal for bigger appetites.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife