Lemongrass Recipe

Prepare lemongrass

Trim off the dry, woody root end and the top leafy portion of each stalk, leaving about the bottom 5–6 inches where the stalk is thicker and pale. Remove outer tough layers until you reach the paler, more tender core. Using the back of a knife or a rolling pin, bash the remaining tender stalks a few times to help release oils.

Chop and measure

Thinly slice the tender inner bulb and lower stalk pieces into small pieces (about 1/4 inch). Measure approximately 6 stalks worth of chopped lemongrass — this yields roughly 3/4–1 cup packed depending on thickness.

Blend to paste

In a food processor or high-speed blender, combine chopped lemongrass, garlic cloves, chopped ginger, lime zest, and salt. Pulse to break down ingredients, then stream in neutral oil while processing to create a smooth, spreadable paste. Scrape down the sides and continue until paste is uniform; you may add 1–2 tbs water if needed to achieve a smoother texture.

Store

Transfer the paste to an airtight jar. Press a layer of plastic wrap directly on the surface to minimize air contact, then seal and refrigerate. Use within 1–2 weeks, or portion and freeze in ice cube trays for up to 3 months.

Uses

Use 1–2 tbs of paste per serving when marinating chicken, pork, tofu, or fish; mix into soups and curries; or stir into dressings and sauces for bright citrus-herb flavor.

Prepare stalks

Lightly crush the halved stalks with the back of a knife to bruise and release aromatic oils.

Simmer

In a small saucepan bring 4 cups of water to a boil. Add the bruised lemongrass stalks, reduce heat to low, and simmer gently for 10–15 minutes for a pronounced flavor, or 5–7 minutes for a lighter infusion.

Sweeten and serve

Strain the tea into cups, stir in honey or sugar to taste (about 1 tbs), and garnish with fresh lime slices. Add sliced fresh chili or a few cilantro leaves if desired for a savory-spicy twist.

When using the paste in recipes, spoon desired amount (typically 1–2 tbs per portion) into marinades, soups, or stir-fries early in cooking so its citrus oils bloom. Garnish finished dishes with chopped cilantro and a pinch of chili flakes for color and heat.