20 Fragrant Lemongrass Recipes for Flavorful Meals

Discover the zesty world of lemongrass with our collection of 20 fragrant recipes that promise to transform your meals into a tropical feast! Whether you’re craving quick dinners, exotic flavors, or simply looking to spice up your cooking routine, these dishes are your ticket to a flavorful adventure. Let’s dive into the vibrant tastes and aromas that lemongrass brings to the table—your taste buds will thank you!

Lemongrass Chicken Skewers with Peanut Sauce

Savory and aromatic, these Lemongrass Chicken Skewers with Peanut Sauce are a testament to the vibrant flavors of Southeast Asia, offering a perfect balance of tangy, sweet, and umami notes that dance on the palate.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 stalks fresh lemongrass, tender inner parts only, finely minced
• 2 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp neutral oil (such as grapeseed)
• 1/2 cup creamy peanut butter, unsweetened
• 1/4 cup coconut milk, full-fat
• 1 tbsp soy sauce
• 1 tsp chili garlic sauce
• 1 tbsp brown sugar
• 1/4 cup water, as needed
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine the chicken pieces with minced lemongrass, grated garlic, grated ginger, fish sauce, honey, and lime juice. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Preheat the grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
3. Thread the marinated chicken onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
4. Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked and exhibits a slight char.
5. While the chicken cooks, prepare the peanut sauce by whisking together peanut butter, coconut milk, soy sauce, chili garlic sauce, and brown sugar in a small saucepan over low heat. Add water as needed to achieve a pourable consistency.
6. Once the chicken skewers are done, remove them from the grill and let them rest for 2 minutes before serving.

Velvety peanut sauce clings to each tender piece of chicken, offering a creamy contrast to the skewers’ smoky edges. Serve these skewers atop a bed of jasmine rice or alongside a crisp cucumber salad for a refreshing counterpoint to the rich flavors.

Vietnamese Lemongrass Beef Noodle Soup

Brimming with vibrant flavors and aromatic herbs, this Vietnamese Lemongrass Beef Noodle Soup is a harmonious blend of savory broth, tender beef, and fresh noodles, offering a comforting yet sophisticated dining experience.

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain
• 8 cups beef bone broth, homemade preferred
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 tbsp ginger, finely grated
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tsp black pepper, freshly ground
• 8 oz rice noodles, medium thickness
• 1 cup bean sprouts
• 1/2 cup cilantro leaves, loosely packed
• 1/4 cup mint leaves, loosely packed
• 2 green onions, thinly sliced
• 1 lime, cut into wedges
• 2 red chilies, thinly sliced (optional)

Instructions

1. In a large pot, bring the beef bone broth to a gentle simmer over medium heat. Add the lemongrass and ginger, simmering uncovered for 10 minutes to infuse the broth.
2. While the broth simmers, soak the rice noodles in hot water for 8-10 minutes until pliable but still firm. Drain and set aside.
3. Season the broth with fish sauce, sugar, and black pepper, stirring to dissolve the sugar completely.
4. Add the thinly sliced beef to the broth, cooking for 2-3 minutes until just done. Tip: Overcooking the beef will make it tough.
5. Divide the soaked noodles among four bowls. Ladle the hot broth and beef over the noodles.
6. Garnish each bowl with bean sprouts, cilantro, mint, green onions, lime wedges, and chilies if using. Tip: The lime wedges add a bright acidity that balances the rich broth.
7. Serve immediately, encouraging diners to mix the garnishes into the soup for a burst of fresh flavors. Tip: For an extra layer of texture, offer crispy fried shallots on the side.

Delightfully complex, this soup boasts a silky broth with layers of umami, citrus, and heat, complemented by the chew of rice noodles and the crunch of fresh herbs. Consider serving it with a side of pickled vegetables for an added tangy contrast.

Thai Lemongrass Coconut Curry

Gracefully blending the aromatic punch of lemongrass with the creamy sweetness of coconut milk, this Thai Lemongrass Coconut Curry is a symphony of flavors that promises to transport your senses straight to the bustling streets of Bangkok.

Ingredients

• 1 tbsp virgin coconut oil
• 2 stalks fresh lemongrass, finely minced
• 3 cloves garlic, thinly sliced
• 1 inch piece of galangal, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup homemade vegetable stock
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1 cup bamboo shoots, julienned
• 1 red bell pepper, thinly sliced
• 1 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat virgin coconut oil in a heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add finely minced lemongrass, thinly sliced garlic, and grated galangal, sautéing until fragrant, approximately 1 minute.
3. Stir in red curry paste, cooking for 30 seconds to release its oils and deepen the flavor.
4. Pour in full-fat coconut milk and homemade vegetable stock, bringing the mixture to a gentle simmer.
5. Season with fish sauce and palm sugar, stirring until the sugar dissolves completely.
6. Add julienned bamboo shoots and thinly sliced red bell pepper, simmering for 5 minutes until vegetables are tender yet crisp.
7. Fold in Thai basil leaves and lime juice, cooking for an additional minute to wilt the basil slightly.
8. Remove from heat and let the curry rest for 2 minutes to allow the flavors to meld.

With its velvety texture and vibrant layers of spice, this curry is best served over steamed jasmine rice, allowing the grains to soak up the rich, aromatic sauce. For an extra touch of elegance, garnish with thinly sliced kaffir lime leaves and a drizzle of coconut cream.

Grilled Lemongrass Shrimp with Mango Salsa

Zesty and vibrant, this dish marries the aromatic punch of lemongrass with the sweet, tropical notes of mango, creating a symphony of flavors that dance on the palate. Perfect for a summer soirée or a quiet dinner under the stars, it’s a testament to the beauty of simple, fresh ingredients coming together in harmony.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 stalks fresh lemongrass, finely minced
• 2 tbsp clarified butter
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 ripe mango, diced into 1/4-inch pieces
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tsp raw honey

Instructions

1. In a medium bowl, combine the shrimp, minced lemongrass, clarified butter, sea salt, and black pepper. Toss gently to coat the shrimp evenly. Let marinate at room temperature for 15 minutes to allow the flavors to meld.
2. While the shrimp marinates, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, lime juice, and raw honey in a separate bowl. Stir gently to mix. Set aside to let the flavors develop.
3. Preheat a grill or grill pan over medium-high heat (400°F) for 5 minutes. Ensure the grates are clean and lightly oiled to prevent sticking.
4. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque, with slight char marks. Avoid overcooking to keep the shrimp tender and juicy.
5. Remove the shrimp from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Just before serving, spoon the mango salsa over the grilled lemongrass shrimp. The contrast of the succulent, slightly charred shrimp with the fresh, sweet-spicy salsa is nothing short of spectacular. For an extra touch of elegance, serve on a bed of jasmine rice or alongside a crisp, green salad.

Lemongrass Ginger Tea with Honey

Zesty and invigorating, this Lemongrass Ginger Tea with Honey is a sublime infusion that marries the bright, citrusy notes of fresh lemongrass with the warm, spicy undertones of ginger, all sweetened delicately with pure honey. Perfect for soothing the soul on a brisk morning or as a calming evening ritual, this tea is as beneficial as it is delicious.

Ingredients

• 4 cups filtered water
• 1 stalk fresh lemongrass, trimmed and lightly bruised
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 2 tablespoons pure honey

Instructions

1. In a medium saucepan, bring 4 cups of filtered water to a rolling boil over high heat, approximately 212°F.
2. While the water heats, prepare the lemongrass by trimming the root end and the tough upper leaves, then lightly bruising the stalk with the back of a knife to release its aromatic oils.
3. Add the prepared lemongrass stalk and the thinly sliced ginger to the boiling water. Reduce the heat to low, allowing the mixture to simmer gently for 10 minutes to infuse the water with flavor.
4. After simmering, remove the saucepan from the heat and let the tea steep, covered, for an additional 5 minutes to deepen the flavors.
5. Strain the tea into a teapot or directly into serving cups, discarding the lemongrass and ginger pieces.
6. Stir in 2 tablespoons of pure honey until fully dissolved, adjusting the amount slightly if a sweeter tea is desired.

Offering a harmonious blend of spicy and sweet, this tea boasts a clear, golden hue and a soothing warmth that envelops the palate. Serve it in delicate glass cups to admire its color, or accompany with a slice of lemon for an extra citrusy zing.

Lemongrass Pork Banh Mi Sandwich

On a bustling street corner or in the quiet comfort of your kitchen, the Lemongrass Pork Banh Mi Sandwich stands as a testament to the harmonious blend of Vietnamese and French culinary traditions. This sandwich, with its crisp baguette, succulent lemongrass-marinated pork, and vibrant pickled vegetables, offers a symphony of textures and flavors that dance on the palate.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 2 tbsp lemongrass, finely minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp vegetable oil
• 1 cup daikon, julienned
• 1 cup carrot, julienned
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 French baguette
• 1/4 cup mayonnaise
• 1/4 cup cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. In a bowl, combine the pork shoulder, lemongrass, garlic, fish sauce, soy sauce, and honey. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat vegetable oil in a skillet over medium-high heat. Add the marinated pork and cook for 3-4 minutes per side, until caramelized and cooked through.
3. In another bowl, mix daikon, carrot, rice vinegar, sugar, and salt. Let sit for 30 minutes to pickle, stirring occasionally.
4. Slice the baguette lengthwise, but not all the way through, and lightly toast it until crisp.
5. Spread mayonnaise on both sides of the baguette. Layer the cooked pork, pickled vegetables, cilantro, and jalapeño slices inside the baguette.
6. Press the sandwich lightly to compact the fillings, then slice into serving portions.

Crunchy, tangy, and slightly spicy, this sandwich is a delightful contrast of textures and flavors. For an extra touch, serve with a side of sriracha mayo for dipping, elevating each bite with a creamy heat.

Lemongrass Tofu Stir-Fry with Vegetables

Nestled within the vibrant tapestry of Asian-inspired cuisine, this Lemongrass Tofu Stir-Fry with Vegetables offers a harmonious blend of aromatic lemongrass and crisp, garden-fresh produce, all brought together with the delicate texture of tofu.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp grapeseed oil
• 3 cloves garlic, minced
• 2 tbsp fresh lemongrass, finely chopped
• 1 tbsp ginger, grated
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed
• 1 cup carrots, julienned
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat grapeseed oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add cubed tofu in a single layer, cooking until golden brown on all sides, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure even browning.
3. Transfer tofu to a plate and set aside. In the same wok, add minced garlic, lemongrass, and grated ginger, sautéing until fragrant, about 30 seconds.
4. Introduce julienned red bell pepper, snap peas, and carrots to the wok, stir-frying for 3-4 minutes until vegetables are crisp-tender. Tip: High heat is key to achieving the perfect stir-fry texture.
5. Return tofu to the wok, followed by soy sauce, maple syrup, and sesame oil, tossing to coat evenly and heat through, about 2 minutes.
6. Remove from heat and fold in torn basil leaves just before serving. Tip: Adding basil at the end preserves its vibrant color and aroma.

Meticulously crafted, this dish boasts a symphony of textures from the crispy tofu to the crunchy vegetables, all enveloped in a sauce that’s both sweet and savory. Serve atop a bed of jasmine rice or alongside a refreshing cucumber salad for a complete meal.

Lemongrass Infused Coconut Rice

Amidst the bustling culinary scene, lemongrass infused coconut rice stands out as a harmonious blend of aromatic lemongrass and creamy coconut milk, offering a sublime side dish that elevates any meal.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 1 1/2 cups coconut milk, full-fat
• 1/2 cup water
• 2 stalks lemongrass, bruised and tied into a knot
• 1/2 teaspoon sea salt
• 1 tablespoon clarified butter
• 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, lemongrass stalks, and sea salt. Stir gently to mix.
2. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 18 minutes. Tip: Avoid lifting the lid during cooking to ensure even steam distribution.
3. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further. Tip: This resting period is crucial for achieving the perfect texture.
4. Discard the lemongrass stalks and fluff the rice with a fork. Gently stir in the clarified butter until fully incorporated. Tip: For an extra layer of flavor, toast the shredded coconut in a dry pan over medium heat until golden brown before serving.
5. Transfer the rice to a serving dish and sprinkle with the toasted shredded coconut.

Perfectly fluffy with a delicate balance of citrusy lemongrass and rich coconut, this rice pairs beautifully with grilled seafood or can be enjoyed as a standalone dish, garnished with fresh cilantro for a pop of color.

Lemongrass and Lime Marinated Salmon

Zesty and vibrant, this Lemongrass and Lime Marinated Salmon transforms the humble fish into a culinary masterpiece, blending aromatic herbs and citrus for a dish that’s as refreshing as it is sophisticated.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 tbsp finely chopped fresh lemongrass
• 1 tbsp lime zest, finely grated
• 1/4 cup fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp raw honey
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced

Instructions

1. In a medium bowl, whisk together the chopped lemongrass, lime zest, lime juice, olive oil, honey, sea salt, black pepper, and minced garlic until fully combined.
2. Place the salmon fillet in a shallow dish and pour the marinade over, ensuring the fish is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Transfer the marinated salmon to the prepared baking sheet, skin-side down, and bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains moist inside.
5. For a caramelized finish, broil the salmon on high for the last 2 minutes of cooking, watching closely to prevent burning.

Succulent and fragrant, this salmon boasts a perfect balance of tangy lime and earthy lemongrass, with a texture that’s tender yet firm. Serve atop a bed of jasmine rice or with a side of grilled asparagus for a meal that’s as visually stunning as it is delicious.

Lemongrass Basil Chicken with Jasmine Rice

This aromatic dish marries the vibrant flavors of Southeast Asia with the comforting simplicity of a home-cooked meal, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp grapeseed oil
• 3 stalks lemongrass, tender inner parts only, finely minced
• 1 cup fresh basil leaves, thinly sliced
• 2 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 cup jasmine rice, rinsed until water runs clear
• 1.5 cups chicken stock, homemade or low-sodium
• 1 tbsp fish sauce
• 1 tsp raw sugar
• 1 lime, zest and juice
• 1 red chili, thinly sliced (optional)

Instructions

1. In a medium bowl, combine chicken pieces with fish sauce, lime zest, and juice. Let marinate at room temperature for 15 minutes.
2. Heat grapeseed oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer, searing until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add minced lemongrass, garlic, and ginger. Sauté until fragrant, about 1 minute, being careful not to burn.
4. Stir in rinsed jasmine rice, coating grains with the aromatics. Pour in chicken stock and bring to a simmer.
5. Return chicken to the skillet, nestling pieces into the rice. Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, then gently fold in sliced basil and chili, if using.

With its tender chicken, fragrant rice, and bright herbal notes, this dish is a symphony of textures and flavors. Serve it in shallow bowls, garnished with additional basil and lime wedges for an extra zing.

Lemongrass Mushroom Soup with Galangal

Captivating the senses with its aromatic allure, this Lemongrass Mushroom Soup with Galangal is a symphony of flavors, blending earthy mushrooms with the citrusy punch of lemongrass and the warm, peppery notes of galangal. Perfect for those seeking a comforting yet sophisticated bowl, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 tbsp grated galangal
• 4 cups mixed wild mushrooms, sliced
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 2 tbsp freshly squeezed lime juice
• 1/4 cup cilantro leaves, for garnish

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering.
2. Add the finely chopped yellow onion, sautéing until translucent, about 5 minutes.
3. Introduce the bruised lemongrass stalks and grated galangal, stirring to release their fragrances, for 2 minutes.
4. Add the sliced wild mushrooms, cooking until they begin to soften, approximately 4 minutes.
5. Pour in the vegetable stock, bringing the mixture to a gentle boil before reducing to a simmer for 15 minutes.
6. Stir in the coconut milk, fish sauce, sugar, and black pepper, simmering for an additional 5 minutes to meld the flavors.
7. Remove the pot from heat, discard the lemongrass stalks, and stir in the lime juice.
8. Ladle the soup into bowls, garnishing each with cilantro leaves before serving.

Zesty and invigorating, this soup boasts a velvety texture with layers of flavor that dance on the palate. Serve it alongside a crisp, green salad for a light yet satisfying meal, or elevate it with a drizzle of chili oil for those who dare a bit of heat.

Lemongrass Beef Satay with Spicy Dipping Sauce

On a balmy evening, nothing captivates the senses quite like the aromatic allure of Lemongrass Beef Satay with Spicy Dipping Sauce, a dish that marries the vibrant flavors of Southeast Asia with the universal love for grilled meats.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced against the grain
• 2 stalks fresh lemongrass, finely minced
• 3 cloves garlic, finely grated
• 1 tbsp raw honey
• 2 tbsp fish sauce
• 1 tbsp coconut oil, melted
• 1 tsp ground turmeric
• 1/2 cup full-fat coconut milk
• 1 tbsp lime juice, freshly squeezed
• 1 red chili, finely diced
• 1/4 cup cilantro leaves, finely chopped

Instructions

1. In a large mixing bowl, combine the thinly sliced grass-fed beef sirloin, finely minced lemongrass, finely grated garlic, raw honey, fish sauce, melted coconut oil, and ground turmeric. Marinate for at least 2 hours in the refrigerator, ensuring the beef is well-coated.
2. Preheat the grill to medium-high heat (375°F) and lightly oil the grates to prevent sticking.
3. Thread the marinated beef onto skewers, leaving slight spaces between each piece for even cooking.
4. Grill the skewers for 3-4 minutes per side, or until the beef is caramelized and cooked to medium-rare, basting occasionally with the remaining marinade.
5. While the skewers grill, prepare the spicy dipping sauce by whisking together the full-fat coconut milk, freshly squeezed lime juice, finely diced red chili, and finely chopped cilantro leaves in a small bowl.
6. Serve the grilled Lemongrass Beef Satay hot, accompanied by the spicy dipping sauce on the side.

Lusciously tender with a charred exterior, the beef satay offers a perfect balance of sweet, savory, and spicy notes. For an unforgettable presentation, arrange the skewers on a platter with a drizzle of the dipping sauce and a sprinkle of additional cilantro.

Lemongrass and Turmeric Roasted Chicken

Yielded by the golden hues of turmeric and the citrusy whisper of lemongrass, this roasted chicken dish is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a weekend feast or a special weeknight dinner, it promises a symphony of flavors that are as vibrant as they are comforting.

Ingredients

• 1 whole pasture-raised chicken, approximately 4 lbs
• 2 tbsp clarified butter, melted
• 2 stalks fresh lemongrass, finely minced
• 1 tbsp fresh turmeric, grated
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup chicken stock, homemade preferred

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly roasted chicken with crispy skin.
2. In a small bowl, combine the melted clarified butter, minced lemongrass, grated turmeric, minced garlic, sea salt, and black pepper to create a fragrant marinade.
3. Pat the chicken dry with paper towels to ensure the skin crisps up beautifully, then generously rub the marinade all over the chicken, including under the skin for maximum flavor.
4. Place the chicken on a rack in a roasting pan, breast side up, and pour the chicken stock into the bottom of the pan to keep the meat moist during cooking.
5. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute, ensuring each bite is succulent.

Offering a crisp, golden exterior and tender, juicy meat infused with the earthy warmth of turmeric and the bright, lemony notes of lemongrass, this dish is a celebration of flavors. Serve it atop a bed of jasmine rice to soak up the aromatic juices, or alongside a crisp, green salad for a lighter option.

Lemongrass Pineapple Fried Rice

Amidst the bustling flavors of Southeast Asia, Lemongrass Pineapple Fried Rice stands as a testament to the harmonious blend of sweet, savory, and aromatic elements, offering a refreshing twist on a classic dish.

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 1/4 cup clarified butter
• 2 stalks lemongrass, finely minced
• 1 cup fresh pineapple, diced into 1/2-inch pieces
• 1/2 cup red bell pepper, finely diced
• 1/4 cup scallions, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced lemongrass and sauté until fragrant, approximately 30 seconds, ensuring it doesn’t burn.
3. Introduce beaten eggs to the wok, stirring constantly to create soft, fluffy curds, about 1 minute.
4. Incorporate cooled jasmine rice, breaking up any clumps with the back of a spoon for even frying, 2 minutes.
5. Add diced pineapple and red bell pepper, stirring gently to combine without crushing the pineapple, 1 minute.
6. Season the mixture with fish sauce, granulated sugar, and black pepper, tossing to evenly distribute the flavors, 30 seconds.
7. Remove from heat and fold in sliced scallions for a fresh, crisp contrast.
8. Garnish with cilantro leaves before serving to add a bright, herbal note.

Notably, this dish boasts a delightful contrast of textures, from the tender rice to the juicy bursts of pineapple, all enveloped in the fragrant embrace of lemongrass. Serve it in a hollowed-out pineapple half for an eye-catching presentation that’s as Instagram-worthy as it is delicious.

Lemongrass Ginger Broth with Dumplings

Kickstarting the culinary journey with a broth that marries the zesty allure of lemongrass with the warm embrace of ginger, this dish promises a symphony of flavors. Perfect for those seeking a comforting yet sophisticated meal, the dumplings add a delightful texture that complements the aromatic broth.

Ingredients

• 4 cups homemade chicken stock, strained
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 1 (3-inch) piece fresh ginger, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon coconut sugar
• 1 pound ground pasture-raised chicken
• 1/4 cup finely chopped scallions
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 package (about 30) round dumpling wrappers
• 2 tablespoons clarified butter
• 1/4 cup chopped cilantro, for garnish

Instructions

1. In a large pot, bring the chicken stock to a gentle simmer over medium heat.
2. Add the lemongrass and ginger to the pot, allowing the broth to infuse for 15 minutes, uncovered, to develop depth of flavor.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return to a simmer.
4. Whisk in the fish sauce and coconut sugar until fully dissolved, then reduce heat to low to keep warm.
5. In a mixing bowl, combine the ground chicken, scallions, soy sauce, and sesame oil, mixing until just combined.
6. Place a small bowl of water nearby to moisten the edges of the dumpling wrappers.
7. Spoon 1 teaspoon of the chicken mixture into the center of each wrapper, fold, and pleat the edges to seal, ensuring no air pockets remain.
8. In a large non-stick skillet, heat the clarified butter over medium-high heat until shimmering.
9. Arrange the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
10. Carefully add 1/4 cup of water to the skillet, cover immediately, and steam the dumplings for 5 minutes, or until the filling is cooked through.
11. Uncover and cook for an additional minute to crisp the bottoms, then remove from heat.
12. Ladle the warm broth into bowls, top with the dumplings, and garnish with chopped cilantro.

Best enjoyed immediately, the broth’s vibrant flavors and the dumplings’ tender, juicy interior create a harmonious balance. For an extra touch of elegance, serve with a side of chili oil for those who favor a spicy kick.

Lemongrass Mussels in Coconut Milk

Perfectly balancing the bright, citrusy notes of lemongrass with the rich, creamy depth of coconut milk, this dish transforms humble mussels into an exquisite culinary experience. The aromatic broth, infused with a hint of spice, clings to each shell, promising a symphony of flavors with every bite.

Ingredients

• 2 lbs fresh mussels, scrubbed and debearded
• 1 tbsp clarified butter
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 cloves garlic, finely minced
• 1 shallot, thinly sliced
• 1 cup coconut milk, full-fat
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 red chili, thinly sliced
• 1/4 cup cilantro leaves, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. In a large, heavy-bottomed pot over medium heat, melt the clarified butter until shimmering.
2. Add the lemongrass, garlic, and shallot, sautéing until fragrant and the shallot is translucent, about 2 minutes.
3. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer.
4. Add the mussels to the pot, covering with a lid. Steam until the mussels open, about 5-7 minutes, discarding any that remain closed.
5. Gently stir in the red chili slices, then remove from heat.
6. Divide the mussels and broth among bowls, garnishing with cilantro leaves and serving with lime wedges on the side.

Lusciously tender mussels bathed in a velvety coconut broth offer a delightful contrast of textures, while the lemongrass and chili provide a vibrant kick. Serve alongside crusty bread to soak up every last drop of the fragrant sauce, or over a bed of steamed jasmine rice for a more substantial meal.

Lemongrass Cilantro Limeade

Amidst the sweltering embrace of summer, there exists a refreshing elixir that marries the zest of citrus with the aromatic whispers of herbs—our Lemongrass Cilantro Limeade. This concoction is not merely a drink but a vibrant celebration of flavors, designed to invigorate the senses and offer a reprieve from the heat.

Ingredients

• 1 cup freshly squeezed lime juice (from about 8-10 medium limes)
• 1/2 cup organic cane sugar
• 4 cups filtered water, divided
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 1/2 cup fresh cilantro leaves, plus extra for garnish
• Ice cubes, for serving
• Lime slices, for garnish

Instructions

1. In a small saucepan, combine the organic cane sugar and 1 cup of filtered water. Heat over medium heat until the sugar dissolves completely, about 3 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
2. In a large pitcher, combine the freshly squeezed lime juice, remaining 3 cups of filtered water, and the cooled sugar syrup. Stir well to blend.
3. Add the bruised lemongrass stalks and fresh cilantro leaves to the pitcher. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
4. Before serving, strain the limeade to remove the lemongrass and cilantro, pressing gently to extract all the flavorful juices.
5. Fill glasses with ice cubes and pour the strained limeade over the ice. Garnish each glass with a lime slice and a sprig of fresh cilantro.

With its crisp acidity and herbal undertones, this Lemongrass Cilantro Limeade is a symphony of refreshment. Serve it in chilled mason jars for a rustic touch or elevate the experience with a sugar rim for a hint of sweetness against the tangy lime.

Lemongrass Duck Breast with Tamarind Glaze

Unveiling a dish that marries the aromatic allure of lemongrass with the rich, succulent texture of duck breast, all brought together by a tangy tamarind glaze, this recipe is a testament to the beauty of balancing flavors. Perfect for those seeking to impress at a dinner party or simply indulge in a gourmet meal at home, it’s a celebration of sophisticated tastes.

Ingredients

• 2 duck breasts, skin on
• 2 stalks lemongrass, finely minced
• 1/4 cup tamarind paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1/2 cup chicken stock
• 1 tbsp clarified butter
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for roasting the duck.
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat, to allow the fat to render evenly.
3. Season both sides of the duck breasts with salt, focusing on the skin side for a crisp finish.
4. Heat a skillet over medium heat and add the clarified butter, swirling to coat the pan evenly.
5. Place the duck breasts skin-side down in the skillet, cooking for 6-8 minutes until the skin is golden and crispy. Tip: Resist the urge to move the duck; letting it sit ensures a perfect sear.
6. Flip the duck breasts and cook for an additional 2 minutes on the meat side, then transfer to the oven to finish cooking to medium-rare, about 8-10 minutes.
7. While the duck roasts, combine the minced lemongrass, tamarind paste, honey, soy sauce, fish sauce, and chicken stock in a small saucepan over medium heat, simmering until the glaze thickens slightly, about 5 minutes. Tip: Stir occasionally to prevent sticking and ensure even thickening.
8. Remove the duck from the oven and let it rest for 5 minutes before slicing, allowing the juices to redistribute for maximum flavor.
9. Slice the duck breasts diagonally and drizzle with the tamarind glaze, serving immediately. Tip: For an elegant presentation, fan the sliced duck on a plate and garnish with a sprinkle of minced lemongrass.

With its crispy skin giving way to tender, flavorful meat, each bite of this lemongrass duck breast is a harmonious blend of sweet, tangy, and savory notes. Serve atop a bed of jasmine rice or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Lemongrass Infused Vegetable Spring Rolls

Amidst the vibrant tapestry of summer flavors, these Lemongrass Infused Vegetable Spring Rolls emerge as a refreshing ode to the season, blending crisp vegetables and aromatic herbs in a delicate rice paper embrace.

Ingredients

• 8 rice paper wrappers
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded purple cabbage
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 stalk lemongrass, finely minced
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 cup warm water (110°F)

Instructions

1. In a small bowl, combine rice vinegar, sugar, and salt with warm water, stirring until fully dissolved to create a dipping sauce. Set aside.
2. Prepare a clean, damp kitchen towel and lay it flat on your work surface to prevent rice paper from sticking.
3. Submerge one rice paper wrapper in a large bowl of warm water (110°F) for 10 seconds, or until pliable but still slightly firm.
4. Lay the softened wrapper on the damp towel and pat dry gently with another damp towel to remove excess water.
5. Arrange a small handful of carrots, cucumber, cabbage, mint, cilantro, and a pinch of minced lemongrass in the center of the wrapper.
6. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling completely.
7. Repeat the process with the remaining wrappers and filling, ensuring each roll is tight and secure.
8. Serve the spring rolls immediately with the prepared dipping sauce on the side.

Now, these spring rolls offer a delightful contrast of textures, from the crisp vegetables to the chewy rice paper, all elevated by the lemongrass’s citrusy notes. For an elegant presentation, slice each roll diagonally and arrange on a platter with extra herbs and dipping sauce in small bowls.

Lemongrass Panna Cotta with Berry Compote

Captivating the senses with its delicate balance of creamy texture and vibrant flavors, this Lemongrass Panna Cotta with Berry Compote is a dessert that promises to elevate any dining experience. Crafted with precision, it marries the aromatic allure of lemongrass with the tart sweetness of seasonal berries, creating a symphony of flavors that dance on the palate.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 stalks fresh lemongrass, bruised and finely chopped
• 2 1/2 tsp unflavored gelatin
• 3 tbsp cold water
• 1 cup mixed berries (such as raspberries, blackberries, and blueberries)
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and 1/2 cup granulated sugar over medium heat. Stir until sugar dissolves, about 3 minutes.
2. Add the bruised and chopped lemongrass to the saucepan. Simmer on low heat for 10 minutes to infuse, stirring occasionally.
3. While the cream mixture infuses, sprinkle gelatin over 3 tbsp cold water in a small bowl. Let stand for 5 minutes to bloom.
4. Strain the infused cream mixture through a fine-mesh sieve into a clean bowl, pressing on lemongrass to extract all flavor. Discard lemongrass.
5. Whisk the bloomed gelatin into the warm cream mixture until fully dissolved.
6. Divide the mixture among 6 ramekins. Chill in the refrigerator for at least 4 hours, or until set.
7. For the berry compote, combine mixed berries, 1/4 cup granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes, until berries break down and sauce thickens slightly.
8. Cool the compote to room temperature before serving.
9. To serve, run a knife around the edge of each panna cotta and invert onto a plate. Spoon berry compote over the top.

When served, the panna cotta should wobble slightly, a testament to its perfect texture. The berry compote adds a burst of freshness, making each bite a delightful contrast of smooth and saucy. For an extra touch of elegance, garnish with edible flowers or a sprig of fresh mint.

Summary

Unlock the vibrant flavors of lemongrass with these 20 recipes that promise to transform your meals into aromatic delights. Whether you’re a seasoned chef or a curious cook, there’s something here to inspire your next kitchen adventure. Don’t forget to share your favorite picks in the comments and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.