Type what you have

Ingredients

• ✓ lemongrass
• chicken
• water
• carrot
• celery
• onion
• bay leaf
• black peppercorn
• carrot
• celery
• chicken soup base
• egg noodle

Instructions

1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Ingredients

• ✓ lemongrass
• vegetable oil
• ginger
• red curry paste
• chicken broth
• fish sauce
• brown sugar
• coconut milk
• shiitake mushroom
• shrimp
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ lemongrass
• vegetable broth
• shrimp
• lime
• thai chile pepper
• ginger root
• tom yum paste
• fish sauce
• sugar
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ lemongrass
• cilantro
• yogurt
• saffron
• thai pepper garlic sauce
• thai chile pepper
• soy sauce
• fish sauce
• white wine
• vegetable broth
• coconut milk
• red bell pepper
• broccoli
• carrot
• ginger root
• garlic
• onion
• olive oil
• water
• brown rice

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

Ingredients

• ✓ lemongrass
• water
• apple
• ginger

Instructions

1. 1 Combine water, apple slices, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir, cover, and refrigerate until flavors combine, at least 1 hour.

By HurdBird

Ingredients

• ✓ lemongrass
• shrimp
• apple
• jicama
• carrot
• mint leaves
• olive oil
• sugar
• white vinegar
• mustard
• garlic
• cilantro

Instructions

1. 1 Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
2. 2 Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
3. 3 Toss apple, jicama, and carrots together in a large bowl.
4. 4 Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
5. 5 Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
6. 6 Mix shrimp into salad before serving; garnish with cilantro.

By Deb Deb

Ingredients

• ✓ lemongrass
• shallot
• olive oil
• salt
• pineapple
• ginger
• cilantro
• honey
• apple cider vinegar
• sesame seed
• red pepper flakes
• olive oil
• salt
• green bean
• safflower oil
• sea scallop

Instructions

1. 1 Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
2. 2 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
3. 3 Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.

By Seattle Food Geek

Ingredients

• ✓ lemongrass
• white sugar
• watermelon rind
• salt
• water
• white sugar

Instructions

1. 1 Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
2. 2 Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
3. 3 Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
4. 4 Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
5. 5 Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

By sueb

Ingredients

• ✓ lemongrass
• water
• sugar
• lime
• citric acid
• cinchona bark

Instructions

1. 1 Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves.
2. 2 Reduce heat to low; stir in lime zest, lime juice, lemon grass, citric acid, and powdered cinchona bark. Simmer until cinchona is thoroughly dissolved, about 30 minutes.
3. 3 Remove from heat; let mixture cool, about 15 minutes. Strain through a colander. Run the syrup through coffee filters or cheesecloth to remove sandy bits of bark.

By Lorem Ipsum

Ingredients

• ✓ lemongrass
• ancho chile pepper
• soy sauce
• brown sugar
• turmeric
• allspice
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

• ✓ lemongrass
• water
• long-grain white rice
• water
• vegetable oil
• ginger
• jalapeno pepper
• shallot
• garlic

Instructions

1. 1 Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
2. 2 Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
3. 3 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

By mrogers

Ingredients

• ✓ lemongrass
• chicken carcass
• galangal
• makrut lime leaf
• shallot
• garlic
• thai chile
• water

Instructions

1. 1 Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.
2. 2 Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
3. 3 Strain stock through cheesecloth before using.

By JETTILA

Ingredients

• ✓ lemongrass
• chicken
• garlic
• salt
• turmeric
• white peppercorn

Instructions

1. 1 Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
2. 2 Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
3. 3 Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

By Richard Tebaldi

Ingredients

• ✓ lemongrass
• vegetable oil
• butter
• garlic
• shallot
• red chili pepper
• chicken stock
• pumpkin
• coconut milk
• basil

Instructions

1. 1 In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. 2 In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

By BRIGIT

Ingredients

• ✓ lemongrass
• egg noodle
• chicken stock
• fish sauce
• garlic
• ginger root
• green onion
• chicken
• bean sprout
• bok choy

Instructions

1. 1 Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2. 2 Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
3. 3 Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

By Miss Ashley

Ingredients

• ✓ lemongrass
• red curry paste
• coconut milk
• chicken breast
• fish sauce
• brown sugar
• thai seasoning
• garlic
• red bell pepper
• thai basil

Instructions

1. 1 Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
2. 2 Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

By ellabella

Ingredients

• ✓ lemongrass
• canola oil
• lemon juice
• soy sauce
• brown sugar
• garlic
• fish sauce
• chicken thigh

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved
3. 3 Add chicken and turn to coat in marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
4. 4 Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By LUCHAPROV

Ingredients

• ✓ lemongrass
• vegetable oil
• chicken
• water
• fish sauce
• curry powder
• cornstarch
• cilantro

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Stir in lemongrass, cooking until fragrant, 3 to 5 minutes. Place chicken into the skillet. Cook and stir chicken until no longer pink in the center and skin is browned, about 10 minutes. Stir in water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
2. 2 Mix cornstarch and 2 tablespoons of curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

By MommyFromSeattle

Ingredients

• ✓ lemongrass
• lime juice
• cilantro
• mint
• white sugar
• fish sauce
• green onion
• sweet chili sauce
• steak fillet
• lettuce
• cucumber
• cherry tomato

Instructions

1. 1 Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4. 4 Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
5. 5 Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.

By Mick

Ingredients

• ✓ lemongrass
• peanut oil
• garlic
• ginger root
• red pepper
• coriander
• cumin
• chicken breast
• onion
• bok choy
• water
• coconut milk
• fish sauce
• cilantro

Instructions

1. 1 In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

By Adrienne Barnett

Ingredients

• ✓ lemongrass
• garlic
• bird's eye chile
• fish sauce
• coconut milk
• peanut oil
• green onion
• green bean

Instructions

1. 1 Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
2. 2 Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

By msxkitty

Ingredients

• ✓ lemongrass
• tomato
• garlic
• onion
• serrano chile
• white sugar
• salt
• lime juice
• shrimp paste
• vegetable oil
• curry leaf
• galangal
• tamarind juice

Instructions

1. 1 Place tomato, garlic, onion, chiles, sugar, salt, lime juice, and shrimp paste into a blender; process until smooth.
2. 2 Heat oil in a saucepan over medium-high heat. Pour chile purée into hot oil. Stir in lemongrass, curry leaves, and galangal. Cook, stirring occasionally, until mixture changes color and becomes very fragrant, about 15 minutes.
3. 3 Stir in tamarind juice; cook for 1 minute. Strain sauce before serving.

By Robin

Ingredients

• ✓ lemongrass
• thai rice noodle
• chicken broth
• chicken breast
• cremini mushroom
• red chile pepper
• coconut milk
• ginger
• fish sauce
• garlic
• lime juice
• white sugar
• lime
• green onion
• basil

Instructions

1. 1 Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
2. 2 Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
3. 3 Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
4. 4 Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
5. 5 Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

By Lux

Ingredients

• ✓ lemongrass
• vegetable broth
• vegetable bouillon
• star anise
• rice noodle
• bean sprout
• mushroom
• lime
• cilantro
• basil
• green onion
• teriyaki sauce
• soy sauce
• chile paste
• sesame oil

Instructions

1. 1 Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
2. 2 Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
3. 3 Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

By LindsayRose5

Ingredients

• ✓ lemongrass
• jasmine rice
• water
• coconut milk
• ginger
• soy sauce
• curry leaf
• thai basil

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ lemongrass
• jasmine rice
• chicken
• ginger root
• salt
• cilantro
• chive
• black pepper
• lime

Instructions

1. 1 Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
2. 2 Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
3. 3 Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
4. 4 Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

By DawnH

Ingredients

• ✓ lemongrass
• ground beef
• bread crumb
• basil
• shallot
• red chili pepper
• peanut
• salt
• pepper
• lime

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ lemongrass
• onion
• garlic
• ground beef
• salt
• black pepper
• sugar
• cornstarch
• oyster sauce
• sesame oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
3. 3 Form meat mixture into 12 meatballs. Thread onto skewers.
4. 4 Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By bbqgirl

Ingredients

• ✓ lemongrass
• thai chile pepper
• shallot
• cilantro root
• garlic
• thai basil
• galangal
• makrut lime zest
• shrimp paste
• cumin seed
• turmeric root
• coriander seed
• salt
• white pepper

Instructions

1. 1 Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

By Wiley

Ingredients

• ✓ lemongrass
• vegetable oil
• eggplant
• garlic
• green onion
• basil
• red chile pepper
• ginger
• oyster sauce
• sugar

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
2. 2 Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

By mariad3