How to cook with lemongrass is easy with these tips and will elevate your recipes ten fold. With this guide, prepare lemongrass for cooking and be set for creating the best dishes with one of the most fragrant, All-Star of aromatic herbs.
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I have been experiencing this wondrous gem of a plant since I was a child in a solely Filipino household. In Philippines it’s called tanglad and I am very familiar with this herb since I was young. You will always smell and find it at any party because it’s always in lechon!
It was the leaves that were stuffed in lechon, placed in soup, or simply stuffed in a home oven-roasted chicken that became this embedded scent in my mind. I remember how the leaves were smooth but could give you a slight splinter so they needed to be wrapped and handled gently.
As an adult, my favorite lemongrass tasting was in Cambodia. Oh that was cuisine that was so powerful, bold, intoxicatingly good with spice and fragrance.
To say that lemongrass brings me memories is an understatement. It is truly a one-of-a-kind aroma and flavor that cannot be matched, nor forgotten.
With all that said, how to use lemongrass is important. This way you get the best use out of it and can relish in the beautiful fragrance and added flavor you will get in your recipes.
What is Lemongrass
Lemongrass is a tropical plant of very long green leaves and a strong stalk found in Southeast Asia, Australia, Africa, and many other subtropical regions.
What Does Lemongrass Taste Like
It’s commonly used in cuisine and medicine and has a flavor that is similar to lemon, but more like a superpower-lemon with hints of lemon balm, verbena, and citronella.
I don’t know why some people mention ginger…it doesn’t have heat or spice…it’s more of a “lemony” essential oil element to it.
The citrusy smell is boldly intoxicating, refreshing, and yet mild and flavorful in a variety of recipes from soups, marinades, and drinks.
Why Use it in Cooking
- Enhances Flavor: Lemongrass imparts a unique citrusy aroma and flavor to dishes and beverages, adding a refreshing and aromatic quality.
- Aromatic Infusion: When used in soups, curries, marinades, and stir-fries, it infuses the dish with its distinctive citrus fragrance, enhancing the overall sensory experience.
- Versatile Ingredient: Whether sliced into thin rounds, chopped finely, or left in larger pieces for infusing broths, lemongrass offers versatility in adding subtle or intense citrus flavor to various recipes.
- Refreshing Beverages: Steeped in hot water, lemongrass can be used to prepare a soothing and refreshing tea, offering a delightful alternative to traditional hot beverages.
Can you Eat Lemongrass
Lemongrass is edible, but its tough texture and fibrous nature make it unsuitable for consumption in its raw form.
Overall, the entire lemongrass is edible, but the method of preparation varies and whether it is used for infusing or actual consuming.
Which Part of the Lemongrass do you Use
When using lemongrass, both the long, thin leaves and the bulbous bottom part are commonly utilized.
Leaves:
- stuffing into turkey, chicken, roasted pig
- wrap the leaves (they are very long) around pork or poultry
- tie the leaves and place in the pan during roasting, braising, stewing, or making soup.
Stalk:
- infuse any liquids, broths, tea and then remove when done
Bulbous Part:
Remove the outside hard leaves and reveal the center, white part of the bottom stalk that is flexible and soft. If you can flex it with your fingers, it’s good and tender for consumption.
- slice thin and use a mortar and pestel to pound and grind it
- slice big pieces and use it to infuse into broth and sauces and then remove
- slice the tenderest portion very thinly and use on salad or soups
Where to Buy Lemongrass
While one may wonder what is a good lemongrass substitute, if you can get the real thing, I would highly recommend it. There’s nothing else quite like it.
If you’re in a big city, you should find lemongrass in the regular grocery store in the produce section. It may not be a big section of lemongrass, but this Asian herb is definitely in mainstream markets and I’m seeing it pop up more and more.
If you want to find the the stalk plus the fragrant and very long leaves, you will have to go to a Filipino food store or Asian market.
Anatomy of Lemongrass
Lemongrass consists of several parts:
- Long, Thin Leaves: These are used in cooking and for making beverages. They add a refreshing citrusy aroma and flavor to dishes and drinks. The leaves cannot be eaten and are rough, but pliable for using as stuffing and especially works well with aromatizing roasted foods.
- Bulbous Bottom Part: This part of the lemongrass is more commonly used in cooking as it is what is sold in the bigger, major grocery stores in the city I live in. It is often pounded or minced to release its intense citrus flavor. The essential oil is very concentrated in the bottom of the stalk so it’s the best part to work with to extract the essential oil.
Understanding the anatomy of lemongrass is essential for using it effectively in culinary and medicinal applications. These distinct parts offer different flavors and aromas, enhancing the overall sensory experience of dishes and beverages.
How to Cut Lemongrass
To cut lemongrass for cooking, follow these steps:
- Trim the Top and Bottom: Start by trimming off the top and bottom of the lemongrass stalk, leaving behind the section with the most tender and fragrant parts.
- Remove Tough Outer Layers: Peel away and discard the tough outer layers of the lemongrass stalk until you reach the softer, pale yellow layers inside.
- Slice or Dice as Desired: Once the tough layers are removed, you can slice or dice the lemongrass according to the recipe’s requirements. For added flavor, consider bruising the lemongrass by lightly pounding it with the back of a knife to release its aromatic oils.
By following these steps, you can prepare lemongrass for cooking and make the most of its citrusy flavor and aromatic qualities.
How to Cook with Lemongrass
To cook with lemongrass in detail, follow these steps:
- Purchasing Lemongrass: Look for firm, pale yellow stalks with a strong citrus scent. Avoid dry or shriveled stalks.
- Preparation: Start by trimming off the upper and lower portions of the lemongrass stalk, leaving around 6 inches of the most tender and aromatic section in the middle.
- Peeling: Remove and discard the tough outer layers of the lemongrass. Peel until you reach the softer, pale yellow layers inside. These are the most flavorful parts.
- Cutting: Depending on your recipe, you can slice the lemongrass into thin rounds, chop it finely, or leave it in larger pieces for infusing broths or soups. If the recipe calls for a subtle lemongrass flavor, consider bruising the lemongrass with the back of a knife to release its aromatic oils.
- Infusing: Lemongrass can be added to soups, curries, marinades, and stir-fries to impart its unique citrusy aroma and flavor. Alternatively, you can steep lemongrass in hot water to make a refreshing tea.
- Cooking with Lemongrass: Add the prepared lemongrass to your dish during the cooking process. If the lemongrass pieces are large, you may want to remove them before serving, unless the recipe instructs otherwise.
By following these detailed steps, you can effectively use lemongrass to enhance the flavor of your culinary creations.
How to Use Lemongrass in Soup
- Lemongrass Infused Broth: Prepare a fragrant lemongrass-infused broth by simmering lemongrass along with other aromatics like ginger, garlic, and shallots. This flavorful broth serves as a delicious base for soups, adding a unique citrusy aroma and taste to your recipes.
- Lemongrass and Coconut Soup: Create a delightful lemongrass and coconut soup by incorporating lemongrass into a creamy coconut milk-based soup. The lemongrass will infuse the soup with its refreshing citrus fragrance, complementing the rich and creamy coconut flavor.
- Lemongrass Chicken Soup: Enhance the flavor profile of a classic chicken soup by adding lemongrass for a citrusy twist. Simmer the lemongrass with chicken, vegetables, and herbs to create a comforting and aromatic soup with a delightful hint of citrus. Consider adding lemongrass to Arroz Caldo which goes so well with the chicken and ginger in it.
How to Make Lemongrass Tea and Drinks
To prepare and use lemongrass in a drink or tea, follow these steps:
- Selecting Lemongrass: Look for firm, pale yellow stalks with a strong citrus scent. Avoid dry or shriveled stalks for best results.
- Preparation: Trim off the upper and lower portions of the lemongrass stalk, leaving around 6 inches of the most tender and aromatic section in the middle.
- Peeling: Remove and discard the tough outer layers of the lemongrass. Peel until you reach the softer, pale yellow layers inside, as these are the most flavorful parts.
- Cutting for Tea: Cut the prepared lemongrass stalk into smaller pieces to facilitate steeping in hot water. Use around 1-2 stalks per cup of tea, depending on your flavor preference.
- Steeping the Tea: Place the cut lemongrass pieces in a teapot or a cup, and pour hot (not boiling) water over them. Allow the lemongrass to steep for 5-7 minutes, or longer for a stronger flavor. Strain the tea and serve hot.
- Using in Beverages: For other drinks, such as lemonades or cocktails, you can muddle or infuse the lemongrass to extract its citrus flavor, or use it as a garnish for a refreshing twist.
By following these steps, you can effectively prepare and use lemongrass to create delightful tea and beverages with its refreshing citrus aroma and taste.
Ingredients that go best with Lemongrass
Lemongrass pairs well with a variety of ingredients, enhancing the overall flavor profile of dishes with its unique citrusy aroma and taste. Some ingredients that complement lemongrass include:
Best Essentials to Combine with Lemongrass
- Ginger
- Garlic
- Coconut milk
- Chicken or vegetable broth
- Red onion
- Fish sauce
- Soy sauce
Meats and Protein to go with Lemongrass
- Shrimp – sautéed together or infusion in soup
- Pork – ground or whole; stir fried in or used as stuffing/wrap
- Chicken – whole; marinated
- Tofu – grind and use as rub or in marinade
Vegetables and Other Herbs to Combine
- Red bell pepper
- Snow peas
- Tomatoes
- Fresh cilantro
- Fresh basil
- Chili peppers
- Lime
Best Starch to Use
- Rice Noodles
These ingredients can be combined creatively to prepare a range of flavorful dishes featuring the aromatic and refreshing qualities of lemongrass.
Lemongrass Substitutes
This unique herb is widely available these days in major grocery chain stores. As mentioned earlier, I can even find a bunch of lemongrass at my local everyday grocery in the produce isle. (In my town I can find this at Ralph’s and Vons which are big chain stores.)
If you find yourself in a pickle or a location that doesn’t offer lemongrass, there are a few options to look into as a lemongrass substitute.
Before I give you the best lemongrass substitutes, I must say that there is truly is no substitute that will match the qualities and aromatics of lemongrass. If you have already experienced it, you will relate to what I am saying.
Doesn’t mean you shouldn’t continue with your recipes, but if the recipe is very specific to lemongrass flavor, you will want to find the best lemongrass substitutes.
Best Substitutes
- Lemongrass paste – This choice has the closest flavoring and can be used as you wish and stored in the refrigerator. You can certainly find this in many grocery stores (near me are Vons, Ralphs, and Whole Foods) and also buy it online.
- Powdered lemongrass – Found in spice section of grocery
- Frozen lemongrass – Usually in Asian stores or Asian/Ethnic section of regular groceries although I rarely find this in any regular grocery store.
Fair substitute for lemongrass
This can be a combination of lemon and lime zests with a bit of lemon juice and a bit of ginger.
This is a beautiful aromatic combination, to replace the lack of lemongrass and still bring pizazz to your recipe, BUT note that even this is NOT going to smell or taste like lemongrass.
Lemongrass Recipes for Beginners
Lemongrass-Infused Coconut Soup
Ingredients:
- 2 lemongrass stalks, trimmed and sliced
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1-inch piece of ginger, peeled and sliced
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1 lime, juiced
- 2 tbsp fish sauce
- 1 tsp sugar
- Salt to taste
- Fresh cilantro and chili slices for garnish
Instructions:
- In a pot, combine the lemongrass, ginger, garlic, and red chili with the broth and bring to a gentle simmer.
- After simmering for 10 minutes, add the coconut milk and continue to simmer for an additional 10 minutes.
- Stir in the lime juice, fish sauce, and sugar.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro and additional chili slices if desired.
Lemongrass and Ginger Chicken Stir-Fry
Ingredients:
- 2 lemongrass stalks, thinly sliced
- 2 boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1-inch piece of ginger, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- Fresh basil leaves for garnish
- Cooked rice or noodles for serving
Instructions:
- In a wok or large skillet, stir-fry the lemongrass, garlic, and ginger until fragrant.
- Add the sliced chicken and cook until browned.
- Toss in the red bell pepper and snow peas, and continue stir-frying until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this mixture over the stir-fry and toss to coat evenly.
- Garnish with fresh basil leaves and serve hot over rice or noodles.
Lemongrass with Butternut Squash and Shrimp Soup
Ingredients:
- 2 lemongrass stalks, bruised and cut into 3-inch pieces
- 4 cups chicken or seafood broth
- 1 cup coconut milk
- 1 lb large shrimp, peeled and deveined
- 1 red onion, sliced
- 1 red chili, sliced
- 2 tomatoes, diced
- 1 lime, juiced
- 2 tbsp fish sauce
- Fresh cilantro for garnish
Instructions:
- In a pot, bring the broth and lemongrass to a boil. Let it simmer for 10 minutes to infuse the flavors.
- Stir in the coconut milk, red onion, and chili. Simmer for another 5 minutes.
- Add the shrimp and tomatoes, and cook until the shrimp turn pink and opaque.
- Finish with lime juice and fish sauce.
- Ladle the soup into bowls and garnish with fresh cilantro.
Definitely try and add some lemongrass to Tofu Satay, Unwrapped Lumpia or Butternut Squash Coconut Soup, and Chicken Sinigang for a comforting and healthy meal.
Enjoy these delicious recipes showcasing the aromatic and citrusy flavors of lemongrass!
Storing
To store lemongrass for freshness, follow these simple steps:
- Refrigeration: Place the lemongrass stalks in a resealable plastic bag or glass mason jar, removing as much air as possible before sealing it. Store the bag in the vegetable crisper drawer of your refrigerator. Lemongrass can typically stay fresh for up to two weeks when refrigerated in this manner.
- Freezing: If you want to store lemongrass for a longer period, consider freezing it. Firstly, trim the ends and remove any tough outer layers. Then, cut the stalks into smaller pieces and place them in an airtight container or resealable freezer bag. Store the container or bag in the freezer, where lemongrass can remain fresh for several months.
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