Lemongrass
Herb◎ Good year-round
Used in 6 of 45 cuisines (13%)
The citrusy whisper that enchants curries and soups.
Citrusy Southeast Asian grass stalk; essential to Thai curries and soups with floral citral notes.
Where it comes from
Lemongrass is a staple in Thai and Vietnamese cooking, where its stalks are utilized both for flavoring and as a fragrant garnish in soups and curries.
In the kitchen
Lemongrass is used fresh or dried, often bruised to release its oils, imparting a bright, zesty flavor to soups, stir-fries, and marinades.
Nutrition (per 100g)
99kcalCal
1.8gProtein
0.3gFat
22.0gCarbs
1.8gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Coconut Milk
Low simmer, ten minutes. Lemongrass brightens, coconut milk rounds it out. Don't rush it—let the flavors meld, and you'll taste the harmony.
Ginger
Bruise lemongrass, slice ginger thin. Simmer together in broth. Lemongrass lifts, ginger warms. A bright, spicy duet.
Fish Sauce
Crush lemongrass, mix with fish sauce. Marinate proteins. Lemongrass brightens, fish sauce deepens. A vibrant, savory base.
Jasmine Rice
Add bruised lemongrass to the pot. Its citrusy notes lift the rice, making it fresh and aromatic.
