Lemongrass brings a fresh citrus fragrance to many Thai dishes. Its sturdy stalk is valued for the aroma it releases, so cooks prepare it differently from tender herbs.
In the kitchen
Look for firm stalks with a pale base and green tops that are not dried out. Peel tough outer layers, trim the root end, then bruise or slice the tender lower portion. Bruising helps release aroma into broth. Stalks can simmer whole in soup and be removed before serving; finely minced lemongrass blends into pastes and marinades.
Pairing and practical tips
Pair lemongrass with lime for acidity or galangal and makrut lime leaf for a fuller herbal profile. Wrap stalks and refrigerate for short-term use, or freeze trimmed pieces for later soups and sauces. The cut should suit the dish and cooking time.
Keep exploring
Continue with related guides or browse all Thai food stories.