Craving something fresh and vibrant for your dinner table? Lemongrass brings a uniquely bright, citrusy flavor that transforms ordinary meals into extraordinary culinary adventures. Whether you’re whipping up quick weeknight dinners or planning a special weekend feast, these fragrant recipes will fill your kitchen with irresistible aromas and your plate with incredible taste. Get ready to explore 18 mouthwatering ways to make lemongrass your new favorite ingredient!
Lemongrass Chicken Stir-Fry
There’s something quietly comforting about the way lemongrass perfumes the kitchen, its citrusy notes mingling with the sizzle of chicken in the pan. This stir-fry feels like a gentle exhale at the end of a long day, simple yet deeply satisfying. I love how it comes together with minimal fuss, transforming humble ingredients into something vibrant and nourishing.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 3 stalks fresh lemongrass
– 4 cloves garlic
– 1 tbsp fresh ginger
– 1 medium yellow onion
– 1 red bell pepper
– 2 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tsp brown sugar
– 1/4 cup chicken broth
– 2 cups cooked jasmine rice
Instructions
1. Cut 1 lb boneless, skinless chicken thighs into 1-inch pieces and pat completely dry with paper towels.
2. Mince 3 stalks fresh lemongrass, removing the tough outer layers first and using only the tender pale lower third of each stalk.
3. Mince 4 cloves garlic and 1 tbsp fresh ginger, keeping them separate from the lemongrass.
4. Thinly slice 1 medium yellow onion and 1 red bell pepper into uniform strips.
5. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
6. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden sear.
7. Flip chicken and cook for another 2 minutes until lightly browned on all sides.
8. Push chicken to one side of the pan and add lemongrass, garlic, and ginger to the empty space.
9. Stir aromatics constantly for 30 seconds until fragrant but not browned.
10. Add sliced onion and bell pepper, tossing everything together.
11. Cook vegetables for 4 minutes, stirring occasionally, until slightly softened but still crisp.
12. Pour in 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/4 cup chicken broth.
13. Bring sauce to a simmer, scraping any browned bits from the bottom of the pan.
14. Reduce heat to medium and cook for 3 minutes until sauce slightly thickens and coats the ingredients.
15. Remove from heat and let rest for 2 minutes before serving. You’ll notice the tender chicken pieces glistening with the savory-sweet sauce, the crisp vegetables providing a satisfying crunch against the fluffy jasmine rice. The lemongrass lingers brightest when served immediately, though it makes wonderful next-day leftovers tucked into lettuce cups with extra herbs.
Vietnamese Lemongrass Beef Noodle Soup
Cradling the warm bowl between my palms, I remember how this soup first found me on a rainy afternoon, its fragrant steam carrying memories of bustling street stalls and quiet comfort. There’s something deeply nourishing about the way lemongrass and beef mingle in this broth, a gentle dance of flavors that feels both familiar and wonderfully new. Each spoonful seems to slow time, inviting me to savor the quiet moments between sips.
Ingredients
– 1 lb beef sirloin
– 8 cups beef broth
– 2 stalks lemongrass
– 1 onion
– 3 cloves garlic
– 1 inch ginger
– 2 tbsp fish sauce
– 1 tbsp sugar
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 4 cups water
– 1 lime
– 1 bunch cilantro
– 1 bunch mint
– 2 scallions
– 2 Thai chilies
Instructions
1. Thinly slice 1 lb beef sirloin against the grain into ¼-inch strips.
2. Bruise 2 stalks lemongrass by pressing with the flat side of your knife to release oils.
3. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
4. Slice 1 onion into thin half-moons and sauté for 5 minutes until translucent.
5. Mince 3 cloves garlic and 1 inch ginger, then add to the pot and cook for 1 minute until fragrant.
6. Add bruised lemongrass stalks and 8 cups beef broth to the pot.
7. Stir in 2 tbsp fish sauce and 1 tbsp sugar until dissolved.
8. Bring broth to a gentle simmer, then reduce heat to maintain bubbles barely breaking the surface.
9. Cover and simmer for 25 minutes to allow flavors to meld completely.
10. While broth simmers, cook 8 oz rice noodles according to package directions until al dente.
11. Drain noodles immediately and rinse with cold water to stop cooking process.
12. Remove lemongrass stalks from the broth using tongs.
13. Add sliced beef to the hot broth and cook for exactly 2 minutes until no longer pink.
14. Divide cooked noodles evenly among 4 serving bowls.
15. Ladle hot broth and beef over noodles, ensuring each bowl gets equal portions.
16. Thinly slice 2 scallions and sprinkle over each bowl.
17. Tear 1 bunch cilantro and 1 bunch mint leaves by hand, scattering over soup.
18. Slice 2 Thai chilies thinly and arrange on top for those who enjoy heat.
19. Cut 1 lime into wedges and serve alongside for squeezing over finished soup.
Just before serving, I love watching the fresh herbs wilt slightly in the steaming broth, their vibrant green contrasting with the rich amber liquid. The noodles become tender yet retain a pleasant chew, while the beef stays remarkably juicy from its brief poach. For a creative twist, try serving it with crisp bean sprouts and sawtooth herb on the side, letting each diner build their perfect bowl.
Lemongrass Coconut Curry
Often, when the world feels too loud, I find myself drawn to the quiet ritual of preparing this lemongrass coconut curry. On days like today, the gentle simmer of coconut milk and the earthy scent of lemongrass create a small sanctuary in my kitchen. This recipe unfolds slowly, inviting you to be present with each step and savor the process as much as the final dish.
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 stalk lemongrass, tender inner part only, finely minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 red bell pepper, sliced into thin strips
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat until it shimmers.
2. Add 1 thinly sliced yellow onion and cook for 5–7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 3 minced garlic cloves, 1 finely minced lemongrass stalk, and 1 tablespoon of grated ginger, and cook for 1 minute until fragrant.
4. Add 2 tablespoons of red curry paste and cook for 1 minute, stirring constantly to toast the paste and deepen its flavor.
5. Pour in 1 can of coconut milk and 1 cup of vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
7. Add 1 pound of chicken thigh pieces and simmer for 15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
8. Stir in 1 sliced red bell pepper and cook for 3–4 minutes until the pepper is just tender but still vibrant.
9. Remove the pot from the heat and stir in 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice.
10. Garnish with 1/4 cup of chopped fresh cilantro before serving.
Just before serving, the curry settles into a velvety, aromatic broth that clings to each piece of chicken. The lemongrass offers a bright, citrusy note that balances the rich coconut milk, while the bell pepper adds a subtle crunch. For a comforting twist, serve it over steamed jasmine rice or with warm naan to soak up every last drop.
Grilled Lemongrass Pork Chops
Gently, the afternoon light filters through my kitchen window, carrying memories of summer evenings when the scent of grilled lemongrass pork chops would drift through the neighborhood, connecting us all through shared hunger and anticipation.
Ingredients
– 4 bone-in pork chops (1-inch thick)
– 3 stalks fresh lemongrass
– 3 cloves garlic
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 tablespoon vegetable oil
– 1 teaspoon black pepper
– 1/2 teaspoon salt
– 2 limes
– 1/4 cup chopped cilantro
Instructions
1. Trim the woody tops from 3 stalks of fresh lemongrass and remove the tough outer layers.
2. Thinly slice the tender inner part of the lemongrass stalks.
3. Mince 3 cloves of garlic until they form a fine paste.
4. Combine the sliced lemongrass, minced garlic, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 1 tablespoon vegetable oil, 1 teaspoon black pepper, and 1/2 teaspoon salt in a medium bowl.
5. Score the fat cap on 4 bone-in pork chops with shallow diagonal cuts to prevent curling during cooking.
6. Rub the marinade mixture evenly over both sides of each pork chop.
7. Cover the marinated pork chops with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor absorption.
8. Preheat your grill to medium-high heat (400°F) and oil the grates to prevent sticking.
9. Place the pork chops on the hot grill and cook for 6 minutes without moving them to develop grill marks.
10. Flip the pork chops using tongs and cook for another 5-6 minutes until the internal temperature reaches 145°F.
11. Transfer the grilled pork chops to a clean plate and let them rest for 5 minutes to redistribute juices.
12. Squeeze fresh juice from 2 limes over the rested pork chops.
13. Garnish with 1/4 cup chopped cilantro before serving.
Under the caramelized crust lies pork that remains remarkably juicy, each bite releasing the bright, citrusy notes of lemongrass that dance with the savory depth of fish sauce. The tender meat practically falls from the bone, making these chops perfect for serving over steaming jasmine rice that soaks up the vibrant lime-kissed juices, or sliced thin for filling into warm tortillas with pickled vegetables.
Lemongrass Ginger Tea
Floating steam carries the scent of lemongrass and ginger, two humble roots that transform boiling water into something deeply comforting. There’s a quiet magic in watching them simmer, releasing their warmth into the kitchen air, a simple ritual for slowing down. This tea feels like a gentle pause, a moment to breathe deeply and let the day’s edges soften.
Ingredients
- 4 cups water
- 2 stalks fresh lemongrass
- 1 (2-inch) piece fresh ginger
- 2 tbsp honey
- 1 tbsp fresh lime juice
Instructions
- Pour 4 cups of cold water into a medium saucepan.
- Trim the root end and tough top third from 2 stalks of fresh lemongrass.
- Bruise the lemongrass stalks thoroughly by pressing them firmly with the flat side of a chef’s knife to help release their aromatic oils.
- Cut the bruised lemongrass stalks into 2-inch segments.
- Peel the 1 (2-inch) piece of fresh ginger using the edge of a spoon, which easily removes the skin while minimizing waste.
- Thinly slice the peeled ginger into coins about ⅛-inch thick to maximize surface area for infusion.
- Add the lemongrass segments and ginger slices to the water in the saucepan.
- Place the saucepan over high heat and bring the mixture to a rolling boil, which should take approximately 5-7 minutes.
- Once boiling, immediately reduce the heat to low to maintain a gentle simmer.
- Cover the saucepan and simmer the tea for 15 minutes to allow the flavors to fully meld and infuse into the water.
- After 15 minutes, remove the saucepan from the heat.
- Strain the tea through a fine-mesh sieve into a heatproof pitcher or teapot, pressing gently on the solids with the back of a spoon to extract all the flavorful liquid.
- Stir in 2 tablespoons of honey until it completely dissolves into the hot tea.
- Add 1 tablespoon of fresh lime juice and stir gently to incorporate.
- Serve the tea immediately while hot. Cooled tea can be stored in the refrigerator for up to 3 days. For iced tea, let it cool completely before pouring over ice.
Cloudy with fine sediment, the tea carries the bright, citrusy notes of lemongrass that mingle with ginger’s earthy warmth. The honey adds a soft sweetness that balances the lime’s sharp tang, creating layers of flavor that unfold with each sip. Try serving it over ice with a sprig of fresh mint, or warm it gently in the evening when you need to quiet a restless mind.
Lemongrass Shrimp Skewers
Gently, I find myself drawn to recipes that carry both simplicity and soul, where the fragrance of lemongrass mingles with the ocean-sweetness of shrimp, creating something quietly magical on an ordinary afternoon. These skewers feel like a gentle invitation to slow down and savor each step, each aroma that rises from the grill, reminding me how small rituals can transform a meal into a moment of calm.
Ingredients
– 1 pound large shrimp, peeled and deveined
– 2 stalks fresh lemongrass, trimmed and finely minced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon red pepper flakes
– 1/4 teaspoon black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Pat 1 pound of large shrimp completely dry with paper towels to ensure even searing.
3. In a medium bowl, combine 2 tablespoons olive oil, 2 stalks minced lemongrass, 3 cloves minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon black pepper.
4. Add the dried shrimp to the marinade and toss gently until fully coated.
5. Cover the bowl and refrigerate for exactly 20 minutes to allow flavors to penetrate without overcuring the shrimp.
6. Thread 3-4 marinated shrimp onto each soaked skewer, piercing through both the head and tail ends for secure placement.
7. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
8. Place shrimp skewers on the hot grill and cook for 2 minutes without moving them to develop grill marks.
9. Flip skewers using tongs and cook for another 2 minutes until shrimp turn opaque and firm to the touch.
10. Remove skewers from heat immediately to prevent overcooking.Using these skewers transforms any gathering into something special—their tender, springy texture gives way to bright, citrus-kissed shrimp with just enough heat to linger on the tongue. I love serving them over coconut rice where the creamy grains catch every drop of the savory-sweet glaze, or tucked into lettuce cups with fresh herbs for a light, hands-free meal that feels both elegant and effortless.
Thai Lemongrass Soup (Tom Yum)
Kind of like a quiet afternoon rain, this soup arrives gently, with steam carrying scents of lemongrass and lime leaves that fill the kitchen with memories of warmth and comfort. It’s a simple bowl that holds both brightness and depth, soothing in its familiarity yet exciting in its vibrant flavors. Making it feels like stirring calm into a pot, each ingredient adding its own quiet story to the simmer.
Ingredients
– 4 cups chicken broth
– 2 stalks lemongrass
– 4 kaffir lime leaves
– 1 inch piece fresh ginger
– 2 cloves garlic
– 1 Thai chili
– 8 oz shrimp
– 1 cup sliced mushrooms
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 1 tbsp brown sugar
– 1/4 cup chopped cilantro
Instructions
1. Pour 4 cups of chicken broth into a medium saucepan and place it over medium-high heat.
2. Cut 2 stalks of lemongrass into 3-inch segments and bruise them lightly with the back of a knife to release their oils.
3. Add the bruised lemongrass, 4 kaffir lime leaves, and 1 inch of peeled, sliced ginger to the broth.
4. Bring the broth to a boil, then reduce the heat to low and simmer for 10 minutes to infuse the flavors.
5. Mince 2 cloves of garlic and thinly slice 1 Thai chili while the broth simmers.
6. Strain the broth through a fine-mesh sieve to remove the lemongrass, lime leaves, and ginger, then return the clear broth to the saucepan.
7. Add the minced garlic and sliced chili to the broth and simmer for 2 minutes over medium heat.
8. Tip: For a clearer soup, avoid stirring vigorously after adding the garlic and chili to keep the broth from clouding.
9. Add 8 oz of peeled, deveined shrimp and 1 cup of sliced mushrooms to the broth.
10. Cook the shrimp and mushrooms for 3-4 minutes, until the shrimp turn pink and opaque.
11. Stir in 2 tbsp of fish sauce, 2 tbsp of lime juice, and 1 tbsp of brown sugar until the sugar dissolves completely.
12. Tip: Taste the broth after adding the fish sauce and adjust with more lime juice if you prefer a sharper tang.
13. Remove the saucepan from the heat and stir in 1/4 cup of chopped cilantro.
14. Tip: Let the soup sit for 2 minutes off the heat to allow the cilantro to wilt slightly and meld with the other flavors.
Not overly thick, the broth remains light yet deeply aromatic, with tender shrimp and earthy mushrooms floating in a tangy, spicy liquid. Serve it in wide, shallow bowls to appreciate its golden hue, perhaps with a side of jasmine rice to soak up every last drop of its comforting warmth.
Lemongrass Infused Rice
Often, the simplest meals carry the most comfort, like this lemongrass infused rice that transforms ordinary grains into something fragrant and soothing. On quiet afternoons when the kitchen feels like a sanctuary, I find myself returning to this recipe, where each step unfolds with gentle intention. The subtle citrus notes of lemongrass weave through the rice, creating a dish that feels both nourishing and deeply calming.
Ingredients
– 1 cup jasmine rice
– 2 cups water
– 2 stalks fresh lemongrass
– 1 tablespoon unsalted butter
– 1/2 teaspoon salt
Instructions
1. Rinse 1 cup jasmine rice under cold running water until the water runs clear, which removes excess starch for fluffier grains.
2. Trim the root ends from 2 stalks fresh lemongrass and remove any tough outer layers.
3. Gently bruise the lemongrass stalks with the back of a knife to release their aromatic oils.
4. Combine the rinsed rice, 2 cups water, bruised lemongrass stalks, 1 tablespoon unsalted butter, and 1/2 teaspoon salt in a medium saucepan.
5. Bring the mixture to a boil over high heat, then immediately reduce to low heat and cover with a tight-fitting lid.
6. Simmer for 18 minutes without lifting the lid, which allows the steam to properly cook the rice.
7. Remove the saucepan from heat and let it stand covered for 10 minutes to complete the cooking process.
8. Fluff the rice with a fork and discard the lemongrass stalks before serving.
Fluffy and aromatic, this rice carries the delicate perfume of lemongrass in every grain, with a texture that’s simultaneously light and substantial. I love serving it alongside grilled chicken or shrimp, where its subtle citrus notes complement richer proteins beautifully. For a simple vegetarian meal, top it with roasted vegetables and a drizzle of sesame oil to let the lemongrass truly shine.
Lemongrass Tofu Curry
Folding the soft tofu into the golden curry, I remember how this dish became my quiet companion through rainy afternoons, its gentle steam carrying memories of simpler times when warmth was measured in spices and silence.
Ingredients
– 14 oz firm tofu
– 2 tbsp vegetable oil
– 1 cup chopped yellow onion
– 3 stalks lemongrass
– 4 cloves garlic
– 1 tbsp grated ginger
– 2 tbsp red curry paste
– 13.5 oz coconut milk
– 1 cup vegetable broth
– 1 tbsp brown sugar
– 1 tbsp soy sauce
– 1 tbsp lime juice
– 1/4 cup chopped cilantro
Instructions
1. Press the tofu between paper towels with a heavy plate for 20 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add tofu cubes and cook for 4 minutes per side until golden brown.
5. Remove tofu from skillet and set aside on a plate.
6. Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the same skillet.
7. Add chopped onion and cook for 5 minutes until translucent.
8. Bruise lemongrass stalks with the back of a knife to release oils, then cut into 3-inch pieces.
9. Mince garlic and grate ginger.
10. Add lemongrass, garlic, and ginger to the skillet, cooking for 1 minute until fragrant.
11. Stir in red curry paste and cook for 30 seconds to bloom the spices.
12. Pour in coconut milk and vegetable broth, stirring to combine.
13. Add brown sugar and soy sauce, then bring to a gentle simmer.
14. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
15. Return tofu to the skillet and simmer for 5 more minutes.
16. Remove from heat and stir in lime juice.
17. Discard lemongrass stalks before serving.
18. Garnish with chopped cilantro.
Using the back of your knife to bruise the lemongrass releases its essential oils more effectively. Blooming the curry paste in oil before adding liquids deepens the flavor complexity. Pressing tofu thoroughly ensures it develops a crisp exterior when pan-fried. Unfolding this curry reveals silken tofu cubes suspended in creamy coconut broth, their edges softened by lemongrass’ citrus notes, perfect when ladled over jasmine rice or scooped with crusty bread to catch every drop of the aromatic sauce.
Lemongrass and Lime Grilled Fish
Mellow afternoons like this one always bring me back to coastal memories, where the scent of citrus and herbs mingled with sea air. Today I’m revisiting those flavors with grilled fish that carries both brightness and depth. There’s something quietly comforting about preparing this dish, each step a gentle ritual.
Ingredients
– 4 (6-ounce) white fish fillets
– 2 stalks fresh lemongrass
– 3 tablespoons olive oil
– 2 limes
– 3 cloves garlic
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ cup chopped cilantro
Instructions
1. Remove the tough outer layers from the lemongrass stalks and finely chop the tender lower 4 inches.
2. Zest both limes using a microplane, then juice them to yield ¼ cup of fresh lime juice.
3. Mince the garlic cloves finely to release their aromatic oils.
4. In a medium bowl, combine the chopped lemongrass, lime zest, lime juice, minced garlic, olive oil, salt, and black pepper.
5. Place the fish fillets in a shallow dish and pour the marinade over them, ensuring each fillet is fully coated.
6. Cover the dish with plastic wrap and refrigerate for exactly 30 minutes to allow the acids to gently tenderize the fish without overcooking it.
7. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
8. Remove the fish from the marinade, letting excess drip off, and discard the used marinade.
9. Place the fish fillets skin-side down on the hot grill and cook for 4 minutes without moving them to develop grill marks.
10. Carefully flip each fillet using a thin spatula and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
11. Transfer the grilled fish to a serving platter and immediately sprinkle with the chopped cilantro.
The tender flesh practically melts away from the grill marks, while the lemongrass provides an earthy counterpoint to the sharp lime. Try serving it over coconut rice to soak up the vibrant marinade, or alongside grilled summer vegetables for a complete meal that feels both special and simple.
Lemongrass Basil Chicken
Cradling a warm bowl of lemongrass basil chicken feels like holding comfort itself, the fragrant steam rising to meet you as memories of shared meals and quiet evenings settle around the kitchen. Sometimes the simplest dishes weave themselves into the fabric of our days, becoming gentle reminders that nourishment extends beyond the plate. This version, with its bright citrus notes and earthy basil, has become my go-to when the world feels rushed and I need to slow down.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 3 stalks fresh lemongrass
– 1/2 cup fresh basil leaves
– 3 cloves garlic
– 1 medium yellow onion
– 2 tbsp vegetable oil
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 1/2 tsp black pepper
– 1/4 cup water
Instructions
1. Cut chicken thighs into 1-inch cubes and place in a medium bowl.
2. Trim lemongrass stalks, remove tough outer layers, and finely mince the tender inner cores.
3. Mince garlic cloves and thinly slice yellow onion.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add chicken cubes to the hot skillet in a single layer, cooking for 4 minutes without stirring to develop a golden-brown crust.
6. Flip chicken pieces and cook for another 3 minutes until evenly browned.
7. Reduce heat to medium and push chicken to one side of the skillet.
8. Add minced lemongrass, garlic, and sliced onion to the empty space in the skillet.
9. Sauté aromatics for 2 minutes until fragrant and onions become translucent.
10. Stir chicken together with the aromatics until well combined.
11. Add fish sauce, granulated sugar, and black pepper to the skillet, stirring to coat all ingredients evenly.
12. Pour in water and bring the mixture to a gentle simmer.
13. Reduce heat to low, cover the skillet, and simmer for 8 minutes to allow flavors to meld.
14. Remove skillet from heat and stir in fresh basil leaves until just wilted, about 30 seconds. What emerges from the skillet carries the tender texture of slowly simmered chicken that falls apart with gentle pressure, each bite releasing the citrusy brightness of lemongrass against the peppery basil. I love serving it over jasmine rice to catch every drop of the aromatic sauce, or stuffing it into lettuce cups for a refreshing handheld meal that feels both elegant and comforting.
Lemongrass Beef Satay
Lightly, as the afternoon sun filters through my kitchen window, I find myself drawn to the gentle rhythm of preparing these skewers, the fragrant lemongrass and savory beef creating a quiet meditation in motion. There’s something deeply comforting about the methodical preparation, each step bringing me closer to that first tender bite. This recipe feels like a whispered secret shared between friends over a warm meal.
Ingredients
– 1.5 lbs beef sirloin
– 3 stalks fresh lemongrass
– 3 cloves garlic
– 1 inch fresh ginger
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 12 wooden skewers
Instructions
1. Soak 12 wooden skewers in cold water for 30 minutes to prevent burning during grilling.
2. Trim 1.5 lbs beef sirloin of excess fat and slice against the grain into 1/4-inch thick strips.
3. Remove tough outer layers from 3 stalks fresh lemongrass and finely mince the tender lower 4 inches of each stalk.
4. Mince 3 cloves garlic and grate 1 inch fresh ginger using a microplane or fine grater.
5. Combine minced lemongrass, garlic, ginger, 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp vegetable oil, 1 tsp ground coriander, and 1/2 tsp turmeric in a medium bowl.
6. Add beef strips to the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for 2 hours.
7. Thread marinated beef strips onto soaked skewers, weaving each strip in an S-pattern for even cooking.
8. Preheat grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
9. Grill skewers for 3-4 minutes per side until beef develops dark grill marks and reaches 145°F internal temperature.
10. Rest skewers on a clean plate for 5 minutes before serving to allow juices to redistribute. Perfectly charred at the edges yet remarkably tender within, these satay skewers offer a beautiful contrast of textures that makes each bite memorable. Perhaps serve them alongside cool cucumber slices or over a bed of jasmine rice to balance the robust flavors, creating a complete meal that feels both special and comforting.
Lemongrass Mussels in Coconut Broth
Floating through the kitchen this quiet afternoon, I find myself drawn to the gentle rhythm of preparing something that feels both comforting and exotic. There’s a particular peace in working with mussels, their briny scent mingling with floral lemongrass, creating a broth that holds warmth like a soft embrace. Sometimes the simplest meals become the most memorable when given space to unfold slowly.
Ingredients
– 2 lbs fresh mussels
– 1 tbsp vegetable oil
– 3 stalks lemongrass
– 4 cloves garlic
– 1 inch piece fresh ginger
– 1 red chili pepper
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 1/4 cup fresh cilantro
Instructions
1. Scrub mussels thoroughly under cold running water and remove any visible beards.
2. Discard any mussels that remain open when tapped lightly, as this indicates they are no longer fresh.
3. Cut lemongrass stalks into 3-inch pieces and bruise them firmly with the back of your knife to release their aromatic oils.
4. Heat vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
5. Mince garlic and ginger finely, then sauté in the hot oil until fragrant, approximately 1 minute.
6. Thinly slice red chili pepper and add to the pot, stirring for 30 seconds.
7. Pour in coconut milk and chicken broth, then add the bruised lemongrass pieces.
8. Bring the broth to a gentle simmer over medium-low heat, maintaining small bubbles around the edges.
9. Stir in fish sauce and simmer for 5 minutes to allow flavors to meld.
10. Add cleaned mussels to the broth and cover the pot with a tight-fitting lid.
11. Steam mussels for 6-8 minutes until all shells have opened fully.
12. Remove from heat and discard any mussels that failed to open during cooking.
13. Stir in lime juice and chopped fresh cilantro just before serving.
Remarkably tender mussels float in this silky coconut broth that carries the bright notes of lemongrass and lime. The broth itself becomes the star—I often serve this with crusty bread to soak up every last drop, or pour it over steamed rice for a more substantial meal. There’s something magical about how the spicy chili warmth builds gradually against the creamy coconut background.
Lemongrass Ginger Cocktail
Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for the tall glasses, remembering how this lemongrass ginger cocktail first came to me during a quiet autumn evening much like this one. Perhaps it’s the way the golden hour catches the amber liquid, or how the ice clinks with a promise of something both soothing and invigorating.
Ingredients
– 2 stalks fresh lemongrass
– 1 (2-inch) piece fresh ginger
– 1/4 cup granulated sugar
– 1/4 cup water
– 2 ounces vodka
– 1 ounce fresh lime juice
– 4 ounces chilled club soda
– Ice cubes
– 2 lime wheels for garnish
Instructions
1. Trim the tough ends from 2 stalks of fresh lemongrass and remove the outer woody layers.
2. Bruise the lemongrass stalks thoroughly by pressing them firmly with the flat side of your knife to release their aromatic oils.
3. Peel the 1 (2-inch) piece of fresh ginger using a spoon to easily remove the skin without wasting the flesh.
4. Thinly slice the peeled ginger against the grain to maximize surface area for infusion.
5. Combine the 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat.
6. Stir the mixture continuously with a wooden spoon until the sugar completely dissolves, about 2-3 minutes.
7. Add the bruised lemongrass and sliced ginger to the saucepan.
8. Reduce the heat to low and simmer the syrup for 8 minutes to allow the flavors to fully infuse.
9. Remove the saucepan from heat and let the syrup steep for 15 minutes to develop deeper flavor complexity.
10. Strain the syrup through a fine-mesh sieve into a clean jar, pressing gently on the solids to extract all liquid.
11. Fill two highball glasses completely with ice cubes to ensure proper chilling.
12. Pour 1 ounce of the prepared lemongrass-ginger syrup into each glass.
13. Add 2 ounces of vodka to each glass, pouring slowly down the side to maintain layered appearance.
14. Squeeze 1 ounce of fresh lime juice into each glass, using a juicer to capture every drop without seeds.
15. Top each glass with 4 ounces of chilled club soda, pouring gently to preserve carbonation.
16. Stir each cocktail 5-6 times with a long bar spoon to combine ingredients without excessive dilution.
17. Garnish each glass with 1 lime wheel perched on the rim.
Perhaps what I love most is the way the effervescence carries the spicy ginger warmth upward while the lemongrass lingers like a sweetgrass memory. The cocktail settles with a beautiful gradient from pale gold to translucent green, perfect for serving in vintage coupe glasses with a single candied ginger slice dropped in at the last moment.
Lemongrass Roasted Vegetables
Vaguely, as the afternoon light softens across the kitchen counter, I find myself drawn to the quiet ritual of preparing these lemongrass roasted vegetables, a simple act that feels both grounding and deeply nourishing. There’s something meditative in the rhythm of slicing and seasoning, a gentle pause in the day’s rush. This dish, with its fragrant steam and vibrant colors, becomes a small, warm anchor in the midst of everything.
Ingredients
– 1 pound mixed vegetables (such as carrots, bell peppers, and broccoli)
– 2 tablespoons olive oil
– 1 stalk lemongrass, minced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Wash and dry all vegetables thoroughly to ensure even roasting.
3. Cut carrots into 1/2-inch thick rounds, bell peppers into 1-inch strips, and broccoli into florets.
4. In a large bowl, combine olive oil, minced lemongrass, minced garlic, salt, black pepper, and red pepper flakes.
5. Add the prepared vegetables to the bowl and toss until evenly coated with the oil and spice mixture.
6. Spread the vegetables in a single layer on the prepared baking sheet, avoiding overcrowding to promote browning.
7. Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
8. Halfway through roasting, use a spatula to flip the vegetables for even cooking.
9. Remove from the oven and let rest for 5 minutes before serving to allow flavors to meld. Perhaps the most comforting part is the tender-crisp texture of the vegetables, each bite releasing a subtle, citrusy warmth from the lemongrass. Piled over a bed of quinoa or tucked into a grain bowl, they bring a quiet brightness to any meal, a humble reminder of how simple ingredients can feel so complete.
Lemongrass and Turmeric Golden Milk
Falling into the rhythm of the afternoon, I find myself craving something that warms from within, a golden-hued elixir that carries the earthy whispers of turmeric and the citrusy grace of lemongrass. This golden milk feels like a quiet conversation with comfort itself, a gentle pause in the day’s rush that soothes both body and spirit with each slow sip.
Ingredients
- 2 cups whole milk
- 1 cup water
- 1 (2-inch) piece fresh turmeric, peeled and thinly sliced
- 1 stalk fresh lemongrass, bruised and cut into 2-inch pieces
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced
- 1 cinnamon stick
- 3 whole cloves
- 2 tablespoons honey
- 1 tablespoon coconut oil
- 1/4 teaspoon freshly ground black pepper
- Pinch of sea salt
Instructions
- Combine 2 cups whole milk, 1 cup water, 1 sliced turmeric piece, 1 bruised lemongrass stalk, 1 sliced ginger piece, 1 cinnamon stick, 3 whole cloves, and a pinch of sea salt in a medium saucepan.
- Heat the mixture over medium-low heat until it reaches a gentle simmer, about 5–7 minutes, stirring occasionally to prevent scorching.
- Reduce heat to low and steep for 15 minutes, allowing the flavors to meld without boiling. Tip: Bruising the lemongrass by gently crushing it with the back of a knife releases its aromatic oils more effectively.
- Strain the liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid.
- Discard the solids and return the strained liquid to the stove over low heat.
- Whisk in 2 tablespoons honey, 1 tablespoon coconut oil, and 1/4 teaspoon black pepper until fully incorporated. Tip: Adding black pepper enhances turmeric’s bioavailability, making its anti-inflammatory properties more effective.
- Heat for 2–3 minutes, stirring constantly, until the coconut oil is fully melted and the honey is dissolved.
- Pour into mugs and serve immediately. Tip: For a frothy texture, carefully blend the hot milk with an immersion blender for 10–15 seconds before serving.
Luminous and velvety, this golden milk coats the tongue with a subtle warmth from ginger and cinnamon, while the lemongrass lends a bright, grassy note that lifts the earthy turmeric base. Try serving it over ice with a splash of coconut cream for a chilled version, or pair it with a drizzle of maple syrup and a sprinkle of cardamom for a dessert-like twist on cozy evenings.
Lemongrass Pineapple Fried Rice
Zestfully wandering through my kitchen memories today, I find myself drawn back to that golden afternoon when the scent of lemongrass first danced with caramelizing pineapple in my wok. There’s something quietly magical about how these humble ingredients transform into a meal that feels both comforting and exotic, a gentle reminder of how simple beginnings can bloom into something extraordinary.
Ingredients
– 2 cups cooked jasmine rice
– 1 cup fresh pineapple chunks
– 2 stalks lemongrass
– 3 cloves garlic
– 1 small yellow onion
– 2 large eggs
– 3 tablespoons vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1/4 cup chopped cilantro
– 1/4 cup chopped roasted peanuts
Instructions
1. Place cooked jasmine rice in a medium bowl and break up any clumps with a fork until grains are separated.
2. Peel the tough outer layers from lemongrass stalks and finely mince the tender lower 4 inches of each stalk.
3. Mince garlic cloves and finely dice the yellow onion.
4. Heat a large wok or skillet over medium-high heat until a drop of water sizzles immediately upon contact.
5. Add vegetable oil and swirl to coat the cooking surface evenly.
6. Add minced lemongrass, garlic, and diced onion to the hot oil.
7. Stir-fry for 2 minutes until fragrant and onions turn translucent.
8. Push aromatics to one side of the wok and crack both eggs directly into the empty space.
9. Scramble the eggs with a spatula for 45 seconds until softly set but still moist.
10. Add pineapple chunks and stir everything together for 1 minute until pineapple begins to caramelize at the edges.
11. Incorporate the separated jasmine rice, mixing thoroughly to combine all ingredients.
12. Drizzle soy sauce and fish sauce evenly over the rice mixture.
13. Sprinkle sugar across the surface and continue stir-frying for 3 minutes until rice is heated through and slightly crispy in spots.
14. Remove from heat and fold in chopped cilantro and roasted peanuts.
Lingering in the final moments before serving, I love how the rice grains remain distinct yet perfectly coated, each bite offering the subtle crunch of peanuts against tender pineapple. The lemongrass whispers through every mouthful while the fish sauce provides that essential umami depth. For a beautiful presentation, I sometimes serve it in hollowed-out pineapple halves, or top it with a perfectly fried egg whose runny yolk creates the most luxurious sauce.
Lemongrass Honey Glazed Salmon
Lately, I’ve been craving something that feels both comforting and vibrant, a dish that bridges the quiet of the kitchen with the warmth of shared meals. This lemongrass honey glazed salmon is just that—a gentle dance of sweet, citrusy, and savory notes that comes together with a quiet simplicity. It’s the kind of recipe that feels like a slow, deep breath at the end of a long day.
Ingredients
– 4 (6-ounce) salmon fillets
– 2 tablespoons olive oil
– 1/4 cup honey
– 2 tablespoons soy sauce
– 1 stalk lemongrass, minced
– 2 cloves garlic, minced
– 1 tablespoon fresh lime juice
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp skin.
3. In a small bowl, whisk together the honey, soy sauce, minced lemongrass, minced garlic, lime juice, black pepper, and salt until fully combined.
4. Brush both sides of each salmon fillet evenly with the olive oil.
5. Place the salmon fillets skin-side down on the prepared baking sheet.
6. Spoon half of the honey-lemongrass glaze over the top of each fillet, reserving the remaining glaze.
7. Bake the salmon for 12–14 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
8. For a caramelized finish, broil the salmon on high for 1–2 minutes, watching closely to prevent burning.
9. Warm the reserved glaze in a small saucepan over low heat for 1 minute, then drizzle it over the cooked salmon before serving. Buttery and flaky, the salmon melts under the sticky-sweet glaze, with the lemongrass offering a bright, aromatic lift that cuts through the richness. Try serving it over a bed of coconut rice or alongside crisp-tender asparagus for a meal that feels both nourishing and celebratory.
Summary
Aromatic and versatile, these 18 lemongrass recipes offer exciting new ways to brighten your meals. We hope you discovered some delicious inspiration! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this flavorful collection with fellow food lovers by pinning it on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
