Are you looking for a flavor boost to elevate your meals? Look no further than the aromatic and citrusy flavors of lemongrass! With its versatility in both sweet and savory dishes, lemongrass is a culinary superstar that deserves to be highlighted. In this article, we’ll explore 20 fragrant lemongrass recipes that will transport you to the tropical islands of Southeast Asia and beyond.
From classic Thai curries to Vietnamese noodle soups, grilled skewers, and even refreshing drinks and desserts, lemongrass adds a bright and zesty dimension to any dish. Whether you’re a seasoned cook or just starting to experiment with new flavors, these recipes are sure to inspire your culinary creativity and leave you craving more.
In the following pages, we’ll dive into each of these delicious lemongrass recipes, exploring their unique flavor profiles and cooking techniques. So sit back, relax, and get ready to embark on a flavorful journey around the world with the humble yet mighty lemongrass!
Lemongrass Chicken Skewers with Peanut Sauce
Elevate your outdoor gatherings or weeknight dinners with this flavorful and aromatic recipe that combines the zesty brightness of lemongrass with the richness of peanut sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 stalks lemongrass, bruised
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon vegetable oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 10 bamboo skewers
– Peanut Sauce (recipe below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, honey, vegetable oil, lemongrass, and ginger. Add chicken; marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 6-8 minutes per side, or until cooked through.
5. Serve with Peanut Sauce (see below).
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1/4 teaspoon grated ginger
Whisk all ingredients until smooth. Refrigerate for up to 3 days.
Vietnamese Lemongrass Beef Noodle Soup
Warm up with a flavorful and aromatic Vietnamese-style noodle soup that combines the richness of beef broth, the brightness of lemongrass, and the springiness of rice noodles. This hearty and comforting dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound beef bones (such as oxtail or short ribs)
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 onion, sliced
– 2 cups beef broth
– 1 cup water
– 1 tablespoon fish sauce
– 1 teaspoon soy sauce
– 1/4 teaspoon ground black pepper
– 8 ounces rice noodles
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast beef bones in the preheated oven for 30 minutes.
3. In a large pot, combine roasted bones, lemongrass, garlic, and onion. Pour in beef broth, water, fish sauce, soy sauce, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Cook rice noodles according to package instructions.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2 hours (including roasting time)
Thai Lemongrass Coconut Curry
Experience the bold flavors of Thailand with this aromatic and creamy curry recipe, featuring the pungency of lemongrass and the richness of coconut milk. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 stalks lemongrass, bruised
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add lemongrass, curry paste, and mixed vegetables; stir-fry for 2 minutes.
4. Pour in coconut milk; bring to simmer.
5. Reduce heat to low and let curry simmer for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Grilled Lemongrass Shrimp with Mango Salsa
Elevate your summer gatherings with this refreshing and flavorful dish, featuring succulent shrimp infused with the aromatic flavors of lemongrass and grilled to perfection. Serve alongside a sweet and tangy mango salsa for a truly unforgettable experience.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Mango Salsa (recipe below)
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, combine lemongrass, garlic, olive oil, salt, and pepper. Brush mixture evenly onto shrimp.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Meanwhile, prepare Mango Salsa by combining all ingredients in a bowl. Refrigerate until ready to serve.
5. Serve grilled shrimp with Mango Salsa spooned over the top.
Cooking Time: 6-8 minutes
Lemongrass Ginger Tea with Honey
This refreshing tea combines the citrusy flavor of lemongrass, the spicy warmth of ginger, and the sweetness of honey to create a perfect blend for any time of day.
Ingredients:
– 2 stalks of fresh lemongrass
– 1-inch piece of fresh ginger, peeled and sliced
– 4 cups water
– 1 tablespoon honey
Instructions:
1. Rinse the lemongrass stalks with cold water and pat dry.
2. In a large pot, combine the lemongrass, ginger, and water.
3. Bring to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes.
4. Strain the tea into a large pitcher or individual cups.
5. Add honey to taste and stir until dissolved.
Cooking Time: 15 minutes
Lemongrass Pork Banh Mi Sandwich
This recipe combines the bright, citrusy flavors of lemongrass with the richness of pork and the crunch of pickled vegetables to create a unique and delicious banh mi sandwich.
Ingredients:
– 1 lb pork shoulder, sliced into thin strips
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 2 tbsp fish sauce
– 2 tbsp soy sauce
– 1 tsp sugar
– 1/4 cup pickled carrots and daikon
– 4 baguette halves
– Mayonnaise or sriracha (optional)
– Fresh cilantro leaves (optional)
Instructions:
1. In a large skillet, cook the pork over medium-high heat until browned, about 3-4 minutes.
2. Add lemongrass, garlic, fish sauce, soy sauce, and sugar to the skillet. Cook for an additional 2-3 minutes.
3. Slice the baguette halves in half lengthwise. Spread mayonnaise or sriracha on each half (if using).
4. Assemble the sandwiches by placing the pork mixture onto the baguette halves, followed by pickled carrots and daikon.
5. Garnish with fresh cilantro leaves (if desired). Serve immediately.
Cooking Time: 15-20 minutes
Lemongrass Tofu Stir-Fry with Vegetables
This flavorful stir-fry combines the brightness of lemongrass with tender tofu and a medley of colorful vegetables. Perfect for a quick weeknight dinner or a healthy lunch, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 stalks lemongrass, bruised
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining oil, lemongrass, onion, and garlic. Cook until onion is translucent, about 2-3 minutes.
4. Add bell pepper and broccoli to the pan. Stir-fry for an additional 2-3 minutes, or until vegetables are tender-crisp.
5. Return tofu to the pan and stir in soy sauce. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Lemongrass Infused Coconut Rice
A fragrant and flavorful twist on traditional coconut rice, this dish combines the bright citrus notes of lemongrass with the creamy richness of coconut milk.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups coconut milk
– 2 stalks lemongrass, bruised
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a medium saucepan, heat the oil over medium-high heat. Add the lemongrass stalks and sauté until fragrant, about 2-3 minutes.
3. Add the coconut milk and bring to a simmer.
4. Add the rice to the saucepan and stir to combine. Reduce heat to low, cover, and cook for 18-20 minutes or until liquid is absorbed and rice is tender.
5. Fluff with a fork and season with salt to taste.
Cooking Time: 20 minutes
Lemongrass and Lime Marinated Salmon
This refreshing marinade combines the bright, citrusy flavor of lime with the subtle sweetness of lemongrass, perfectly balancing the richness of salmon. The result is a flavorful dish that’s perfect for a light and elegant meal.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly squeezed lime juice
– 2 stalks lemongrass, bruised and chopped
– 2 cloves garlic, minced
– 1 tablespoon honey
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together lime juice, lemongrass, garlic, and honey until well combined.
2. Add the salmon fillets to the marinade, making sure they are fully coated.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or oven to medium-high heat.
5. Remove salmon from marinade, letting any excess liquid drip off.
6. Cook salmon for 8-10 minutes per side, or until cooked through.
7. Serve immediately, garnished with fresh lime wedges and lemongrass slices if desired.
Cooking Time: 16-20 minutes
Lemongrass Basil Chicken with Jasmine Rice
This aromatic dish combines the bright flavors of lemongrass and basil with tender chicken, served atop a bed of fluffy jasmine rice. Perfect for a quick and flavorful weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 stalks lemongrass, bruised
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– 1 tsp grated ginger
– Salt and pepper to taste
– 1 cup jasmine rice
– 2 cups water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, combine lemongrass, basil, olive oil, and ginger. Bring to a simmer over medium heat for 5 minutes.
3. Add chicken breasts to the saucepan and cook for an additional 3-4 minutes on each side, or until cooked through.
4. Cook jasmine rice according to package instructions using 2 cups of water.
5. Serve chicken atop jasmine rice and enjoy!
Cooking Time: 20-25 minutes
Lemongrass Mushroom Soup with Galangal
This creamy soup combines the earthy flavor of mushrooms with the bright, citrusy notes of lemongrass and galangal. Perfect for a cozy evening meal.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 stalks lemongrass, bruised
– 1 piece galangal, peeled and sliced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the mushrooms in a little oil until tender.
2. Add the bruised lemongrass stalks and sliced galangal; cook 1 minute.
3. Pour in the broth and bring to a boil.
4. Reduce heat and simmer for 15 minutes or until flavors have melded together.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Lemongrass Beef Satay with Spicy Dipping Sauce
Experience the bold flavors of Southeast Asia with this easy-to-make satay recipe, perfect for a quick and delicious meal or snack. Marinated beef skewers are grilled to perfection and served with a spicy dipping sauce that adds an extra kick.
Ingredients:
– 500g beef strips (sirloin or ribeye)
– 2 stalks lemongrass, bruised
– 1/4 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Spicy Dipping Sauce (see below)
Instructions:
1. In a large bowl, combine beef strips, lemongrass, coconut milk, garlic, soy sauce, olive oil, cumin, salt, and pepper. Mix well, then cover and refrigerate for at least 2 hours or overnight.
2. Preheat grill to medium-high heat. Thread marinated beef onto skewers.
3. Grill satay for 8-10 minutes per side, or until cooked through.
4. Serve hot with Spicy Dipping Sauce (see below).
Spicy Dipping Sauce:
– 1/2 cup plain yogurt
– 1 tablespoon sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Lime wedges for serving
Combine all ingredients in a bowl and mix well. Serve chilled.
Lemongrass and Turmeric Roasted Chicken
Elevate your roasted chicken game with the bright, citrusy flavors of lemongrass and the warm, earthy tones of turmeric. This simple yet impressive recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 stalks of fresh lemongrass, bruised
– 1 tsp ground turmeric
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together lemongrass, turmeric, olive oil, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in a roasting pan and put it in the oven.
6. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Lemongrass Pineapple Fried Rice
A refreshing twist on the classic fried rice, this recipe combines the sweetness of pineapple with the citrusy zing of lemongrass for a flavorful and aromatic dish.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced fresh pineapple
– 2 stalks lemongrass, bruised
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; stir-fry until onion is translucent.
3. Add lemongrass stalks; cook for 1 minute, stirring constantly.
4. Add pineapple; cook for an additional 2 minutes, stirring frequently.
5. Add cooked rice; stir-fry for about 5 minutes, breaking up any clumps.
6. Season with soy sauce, salt, and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: Approximately 15-20 minutes
Lemongrass Ginger Broth with Dumplings
A soothing and aromatic broth filled with tender dumplings, perfect for a comforting meal or as a restorative tonic.
Ingredients:
– 2 stalks lemongrass, bruised
– 2 inches fresh ginger, sliced
– 4 cups chicken or vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup all-purpose flour
– 1/4 cup water
– Salt and pepper to taste
– Dumpling wrappers (about 20-24)
Instructions:
1. In a large pot, combine lemongrass, ginger, broth, soy sauce, and sesame oil.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Meanwhile, mix flour and water to form a dough. Divide into small balls (about 20-24).
4. Add dumpling wrappers to the pot and cook for an additional 5 minutes or until they float to the surface.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds if desired.
Cooking Time: 20-25 minutes
Lemongrass Mussels in Coconut Milk
A flavorful and aromatic seafood dish that combines the freshness of lemongrass with the richness of coconut milk, perfect for a quick and impressive meal.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 stalks lemongrass, bruised
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup unsweetened coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the mussels under cold water and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the bruised lemongrass stalks and minced garlic; cook for an additional minute.
5. Pour in the coconut milk and bring to a simmer.
6. Add the mussels and cover the skillet with a lid.
7. Cook for 3-5 minutes, or until the mussels are opened.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Lemongrass Cilantro Limeade
Brighten up your summer with this refreshing twist on classic limeade, infused with the citrusy flavors of lemongrass and the freshness of cilantro.
Ingredients:
– 1 cup freshly squeezed lime juice
– 2 cups water
– 1/4 cup granulated sugar
– 1/4 cup chopped fresh cilantro leaves
– 2 stalks lemongrass, bruised (about 1 inch)
– Ice cubes
Instructions:
1. In a large pitcher, combine lime juice and sugar. Stir until sugar is dissolved.
2. Add water to the pitcher and stir well.
3. Muddle the cilantro leaves with a spoon or muddler to release their oils and flavor.
4. Add the bruised lemongrass stalks to the pitcher and let it steep for at least 30 minutes in the refrigerator.
5. Strain the limeade into glasses filled with ice cubes.
6. Discard the solids (lemongrass and cilantro) before serving.
Cooking Time: None, as this is a refreshing drink! Enjoy immediately or store in the refrigerator for up to 24 hours.
Lemongrass Duck Breast with Tamarind Glaze
Discover the harmony of sweet and savory flavors in this exotic duck breast dish, elevated by a tangy tamarind glaze.
Ingredients:
– 4 duck breasts
– 2 stalks lemongrass, bruised
– 1/4 cup tamarind paste
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together lemongrass, tamarind paste, honey, soy sauce, and salt.
3. Place the duck breasts in a shallow dish and brush the lemongrass mixture evenly over both sides of the duck.
4. Drizzle olive oil over the duck and season with pepper.
5. Roast the duck in the preheated oven for 20-25 minutes or until cooked through.
6. Meanwhile, reduce the tamarind glaze mixture by cooking it on low heat for 10-15 minutes or until thickened slightly.
7. Brush the reduced glaze over the roasted duck breasts during the last 5 minutes of cooking.
Cooking Time: 20-25 minutes
Lemongrass Infused Vegetable Spring Rolls
This refreshing recipe combines the vibrant flavors of lemongrass with crunchy vegetables and delicate spring rolls, perfect for a light and satisfying snack or appetizer.
Ingredients:
– 1/2 cup mixed vegetables (carrots, zucchini, bean sprouts)
– 1/4 cup cooked rice noodles
– 1/4 cup chopped scallions
– 2 tablespoons lemongrass-infused oil (see note)
– 2 spring roll wrappers
– Salt to taste
Instructions:
1. In a bowl, combine mixed vegetables, cooked rice noodles, and chopped scallions.
2. Drizzle the lemongrass-infused oil over the mixture and toss to coat.
3. Place a spring roll wrapper on a flat surface. Arrange 1/4 cup of the vegetable mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly. Repeat with remaining wrappers and filling.
5. Serve immediately or store refrigerated for up to 2 hours before serving.
Cooking Time: 10-15 minutes
Note: To make lemongrass-infused oil, steep 1/4 cup of chopped lemongrass in 1/2 cup of vegetable oil for at least 30 minutes. Strain the oil and discard the solids before using.
Lemongrass Panna Cotta with Berry Compote
Brighten up your dessert table with this refreshing and flavorful combination of creamy lemongrass panna cotta topped with a sweet and tangy berry compote. The subtle citrus notes from the lemongrass complement the sweetness of the berries perfectly, creating a delightful contrast of flavors.
Ingredients:
For the Panna Cotta:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1/4 cup lemongrass puree (see note)
– 1 teaspoon kosher salt
For the Berry Compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons granulated sugar
– 2 tablespoons water
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, honey, lemongrass puree, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and let steep for at least 30 minutes to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a clean bowl. Discard the solids.
4. Pour the mixture into small individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight until set.
5. For the compote, combine berries and sugar in a saucepan over medium heat. Cook, stirring occasionally, until the berries have broken down and the mixture has thickened slightly.
6. Serve the panna cotta chilled, topped with the warm berry compote.
Cooking Time: 30 minutes (plus steeping time)
Summary
Discover the vibrant flavor of lemongrass in these 20 mouthwatering recipes! From classic dishes like Lemongrass Chicken Skewers with Peanut Sauce to creative twists like Grilled Lemongrass Shrimp with Mango Salsa, there’s something for every taste and cuisine. Explore international flavors like Vietnamese Lemongrass Beef Noodle Soup or Thai Lemongrass Coconut Curry, or try sweet treats like Lemongrass Panna Cotta with Berry Compote. Whether you’re in the mood for savory soups, spicy stir-fries, or refreshing drinks, lemongrass adds a burst of citrusy freshness to any meal.