For a visual summary on how to prepare and cook with lemongrass, see my: All About Lemongrass Guide (with Pictures!).
Lemongrass is a stalky plant with a lemony scent that grows in many tropical climates, most notably in Southeast-Asia. A common ingredient in Thai cooking, lemongrass provides a zesty lemon flavor and aroma to many Thai dishes. Lemon juice (or lime) may be substituted for lemongrass in a pinch, but citrus fruits will not be able to fully replicate its particular qualities.
Lemongrass is also thought to have numerous health benefits, especially when used in combination with other Thai spices such as garlic, fresh chillies, and coriander. (For more on the health benefits of lemongrass and other Thai ingredients, see: Is Thai Food Good for You?) In fact, scientists are now studying Thailand's favorite soup: Tom Yum Kung, which contains all of these herbs and spices, with lemongrass as the key player. Tom Yum is thought to be capable of combatting colds, flus, and even some cancers. (To Make Tom Yum Soup yourself at home, see my Easy Tom Yum Soup Recipe.)
When purchasing lemongrass, look for firm stalks (not soft or rubbery, which means it's too old). Lower stalk should be pale yellow (almost white) in color, while upper stalks are green (do not purchase if outer leaves are crusty or brown). Usually fresh lemongrass is sold in groupings of 3-4 stalks, secured with an elastic band. Stalks are approximately 1 foot long (or more). Look for fresh lemongrass at your local grocery store or Asian market. If you can't find it with the fresh produce, check the freezer section - lemongrass stalks are also sold in frozen packets.
Note that prepared, ready-to-use lemongrass can also be purchased - look for it in tubs in the freezer section of your local Asian/Chinese grocery store.
To use fresh lemongrass, always cut off the lower bulb and remove tough, outer leaves. The main stalk (the yellow section) is mainly what is used in Thai cooking, although I always reserve the upper, green "stem" and add this to my soups and curries for extra flavor.
From here, you have 2 options. The first is the easier of the two. Choose this option if you are in a hurry, or if you do not own a food processor or pestle & mortar. Simply cut the yellow stalk into 2-3 inch lengths. Then “bruise” these sections by bending them several times. Add them to your soup or curry. You can also create superficial cuts along these sections with your knife, which will help release the lemon flavor. When serving, remove the lemongrass pieces, or ask your guests to set them aside as they eat.
The second option is to slice the lemongrass. In this case, we are preparing the lemongrass to be consumed, adding fiber, nutrients, and more flavor to the dish. You will need a very sharp knife, as the stalk is quite firm. Cut the yellow section of stalk into thin slices and place these in a food processor. Process well. Or, pound the slices with a pestle & mortar until softened and fragrant. Now add this prepared lemongrass to your Thai recipe.
Note that lemongrass is extremely fibrous and a little “stringy” (more like threads, actually). For this reason, be sure to cook your Thai dish thoroughly. If you are making a soup, for example, boil the lemongrass for at least 5-10 minutes in the broth in order for it to soften adequately.
If you would like to try growing your own lemongrass, simply buy a few stalks from the store. Place the bulb end in water and allow to soak until roots form (this may take anywhere from 2 weeks to a month). Once your lemongrass has developed roots ½ an inch to 1 inch long, plant in your garden, or in a pot with lots of rich soil. Lemongrass likes sun and warm temperatures, so if you choose to keep it indoors as a houseplant, be sure to give it a south-facing window.
Cooking with Lemongrass:
Lemongrass Plays a Key Role in the Following Thai Recipes:
- Green Curry Chicken - my Most Popular Curry Recipe!
- Thai Yellow Curry Chicken - a Classic!
- Lemongrass Coconut Noodle Soup (Vegetarian)
- Roasted Lemongrass Chicken with Sweet Lime Sauce
