Recipe Roundup

43 Recipes Made with Fresh, Fragrant Lemongrass

Never quite sure what to do with those stalks you see at the supermarket? It's time to pick up a bunch and get cooking.

August 24, 2017

Photo by Gentl & Hyers
1/43
Lamb Larb
Larb is hailed as the national dish of Laos. This recipe calls for ground lamb, a fattier protein than what's usually used, and subs ground peanuts as a nod to the texture of the traditional rice.
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Tara Donne
2/43
Grilled Butterflied Prawns with Sriracha-Lemongrass Butter
Be sure to serve the shrimp with grilled naan bread to help soak up all the spicy butter.
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Photo by Ted Cavanaugh
3/43
Soy-Sauce-and-Citrus-Marinated Chicken
Most. Flavor-packed. Chicken. Ever.
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Photo by Marcus Nilsson
4/43
Green Curry Paste
Combined with coconut milk, this is the base for your next Thai curry.
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Photo by Alex Lau
5/43
Roasted Cauliflower Larb
Cauliflower takes the place of meat in this vegetarian version of the flavorful Southeast Asian salad.
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Photo by Bao Minh Bguyen
6/43
Grilled Beef Wrapped in Sesame Leaves (Bo La Lot)
Grilled or sautéed, these Vietnamese ground beef–stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
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Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
7/43
Shrimp Toasts With Sesame Seeds and Scallions
These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.
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David Malosh
8/43
Lemongrass Pork Patties With Vietnamese Dipping Sauce
Make these flavorful pork patties a meal by serving them over vermicelli noodles.
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Photo by Christopher Testani
9/43
Red Curry–Marinated Japanese Eggplant
Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
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Photo by Peden & Munk
10/43
Coconut-Clam Stock
The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.
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Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
11/43
Aromatic Shrimp and Noodle Medicine Soup
Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.
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Tuukka Koski
12/43
Grilled Turmeric and Lemongrass Chicken Wings
Be sure to let the chicken marinate overnight to let the flavors infuse.
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Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
13/43
Coconut Chicken Curry With Turmeric and Lemongrass
This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
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Photo by Ted Cavanaugh
14/43
Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil
Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
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