The citrusy, floral flavors of fresh lemongrass, with its hints of mint and ginger, have long been used to add complexity to the soups, curries, marinades, sauces, and stir-fries of Southeast Asia. It’s a key component in dishes such as Malaysian chicken satay (satay ayam) or Thai hot and sour soup with shrimp and noodles (guay tiew tom yum goong), but it can also bring aromatic flair to a slew of nontraditional applications, including tea, seltzer, cocktails, baked goods, and even ice cream. If you’ve never known exactly how to work with the stalks you see at the supermarket, here’s a handy guide.
America's Test Kitchen will not sell, rent, or disclose your email
address to third parties unless otherwise notified.
Your email address is required to identify you for free access to
content on the site. You will also receive free newsletters and
notification of America's Test Kitchen specials.
Leave a comment and join the conversation!