Aromatic lemongrass, packed with bright citrus flavor and well-known in Thai and Vietnamese cooking, is a versatile herb used in various ways in the home kitchen.
Here are ten of my favorite ways to cook with fresh or dried lemongrass:
- Thai curry pastes and sauces: Chopped lemongrass is a core ingredient in fiery Thai red or green curry pastes. It also shines when blended into coconut milk-based sauces for a fragrant finish.
- Vietnamese pho broth: Steep lemongrass with ginger and onions to impart subtle citrus notes when simmering Vietnamese pho broth. Just remove it before serving.
- Infused into tea or cocktails: Steep chopped lemongrass into hot or iced tea for a caffeine-free lift. It also makes an excellent addition to lemonade or citrusy vodka cocktails.
- Steeped into coconut milk: Allow thinly sliced lemongrass to infuse its flavor into canned coconut milk overnight for a quick dairy-free creamer.
- Skewered for grilling: Fresh lemongrass pairs nicely with shrimp or chicken when threaded onto skewers. Baste with a ginger-citrus marinade.
- Added to stir-fries: Toss thin lemongrass rounds into the wok for flavor contrast during veggie or meat stir-fries. Black pepper beef is a perfect match.
- Blended into pesto: Lemongrass adds flavor to Thai-style pestos made of basil, cilantro, or green onions. Blend with nuts, garlic, and olive oil.
- Infused in oil: Slice fresh lemongrass to infuse flavor into oil for about one week for sautéing meats or drizzling.
- Baked goods: Dried powdered lemongrass nicely enhances the flavor of scones, muffins, breads, and cookies. Start with 1/4 teaspoon and adjust to taste.
- Powdered and sprinkled: grind dried lemongrass into a powder to sprinkle on everything from salads to roasted veggies. It blends well with other herbs in shakers, too.
Now that your lemongrass inspiration is flowing pull out some fresh stalks from the produce aisle and start enhancing your dishes!
How do you like to cook with its bright citrus flavor?