lemongrass

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Pork Satay With Thai Spices and Peanut Sauce

pounds pork loin, tenderloin

shallot, minced

garlic cloves,

ginger

cumin seeds,

coriander seeds,

turmeric

cayenne

fish sauce

lime juice

soy sauce

brown sugar

coconut milk

Cilantro and basil leaves,

Persian

salt

sugar

shallots

Thai

dry roasted peanuts, unsalted

garlic, chopped

sesame oil

lime juice, more to taste

Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.

Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.

Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.

Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

sweet paprika

cumin

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

Universal Marinade recipe | Epicurious.com

Vegetable oil (for the grill)

lemongrass stalks, trimmed,

serrano chile

garlic

(1") piece ginger, peeled

dark brown sugar

olive oil

Tbsp. fish sauce

lb. boneless short ribs, skinless boneless chicken thighs, 1"-thick pork chops,

Kosher salt

scallions, thinly sliced

cilantro leaves

Sesame seeds and lime wedges (for serving)

This comforting stew is loaded with lemongrass, ginger, garlic, catfish, turmeric and fish sauce, and then thickened with toasted rice powder.

Burmese Breakfast Stew

For the Ground Toasted Rice:

jasmine rice

For the Broth:

water

black pepper

white pepper

dry bay leaves

lemongrass—peeled,

ginger,

Kosher salt,

catfish

For the Soup:

vegetable oil

lemongrass,

garlic,

paprika

red onions,

For serving:

rice noodles

cilantro, divided

eggs,

limes,

½ medium (6 ounces) red onion, thinly sliced

Wake Up to This Burmese Breakfast Bowl

Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I’ve included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or <a href="https://cooking.nytimes.com/recipes/1020282">Agege bread</a>, if desired.

Fish Pepper Soup

whole fish (1 1/2 to 2 pounds each),

onions

lemongrass stalks,

garlic bulb, halved crosswise

bay leaf

hot chiles,

smoked chiles,

selim seed pods

chile,

thyme

parsley

cilantro

grains of paradise (alligator pepper)

uziza seeds

calabash nutmeg seeds, toasted,

gbafilo seed, shelled, interior seed cracked into smaller pieces

coriander seeds

cumin seeds

mint leaves

scent leaf (or African or Thai basil)

Place the fish carcasses in a stock pot and cover with about 4 quarts of water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and smoked chiles, and selim seed pods. Bring up to a boil, then reduce the heat to low. Simmer until the fish bones have broken down and the vegetables are softened, at least 1 hour. Add the habanero, thyme, parsley and cilantro during the last 10 minutes of cooking. (You can make the fish stock 1 day ahead and store it in the refrigerator.)

While the stock is simmering, prepare the pepper soup spices: Heat a small skillet over medium, and add the grains and seeds. Toast, moving frequently, until the seeds begin to crackle and become fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the mixture to a spice grinder and pulse to a smooth powder. (Store away from heat or direct sunlight in an airtight jar until ready to use.)

Cut the fish fillets into 2-inch cubes and season with salt. Strain out all the solids from the stock and return the stock to the pot. Add 2 tablespoons pepper soup spice and reserve any extra for the garnish. Season with salt and bring up to a boil over high. Reduce the heat to low and bring the broth to a simmer.

Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.

Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

Smoked Tofu Larb With Lemongrass

(or more) fresh lime juice

Tbsp. palm brown sugar

(or more) chile powder

kosher salt,

glutinous rice

shallots,

Tbsp. black sesame seeds,

herbs

Tender lettuce leaves (for serving)

This meat-free version of the Laotian and Thai dish from Lara Lee, the author of Coconut and Sambal, combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing. Toasted rice powder gives larb its distinct pebbled texture and nutty flavor. Making it is easy: Slowly toast uncooked glutinous (sticky) rice in a pan until it’s golden and deliciously fragrant, then grind in a spice mill until it’s the consistency of coarsely cracked black pepper. Make extra rice powder and keep the leftovers in a jar to add texture to noodles and salads…or just another batch of larb.

Bon Appétit

Mix lime juice, soy sauce, palm sugar, chile powder, and 1 tsp. salt in a large bowl to combine; set dressing aside.

Toast rice in a dry medium skillet over medium heat, stirring occasionally, until golden and nutty-smelling, 6–8 minutes. Transfer to a spice mill and let cool, then coarsely grind. Set rice powder aside. Wipe out pan.

Heat oil in same pan over medium. Cook shallots and lemongrass, stirring often, until softened, about 4 minutes. Scrape into bowl with reserved dressing.

Add tofu, 2 Tbsp. sesame seeds, and reserved rice powder to bowl and gently toss to combine. Season with salt and add more chile powder and lime juice if needed.

Stir herbs into larb and serve with lettuce leaves and more sesame seeds for assembling.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Brothy Tomato and Fish Soup With Lime

garlic cloves, finely chopped

tomatoes

1¼ lb. skinless, boneless cod, haddock,or halibut, cut into 1½" pieces

Tbsp. (or more) fish sauce

This sour-salty soup was made for those late-season tomatoes on your countertop about to go bad. They get jammy while the fish poaches. And go ahead, add some greens. Use shrimp! This soup is flexible.

Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chiles and cook, stirring occasionally, until aromatics start to soften but have not taken on any color, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.

Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medi um-low so broth is at a bare simmer.

Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Fragrant Thai-Style Clams in Coconut Broth

coconut oil

peeled,

chicken broth

galangal, 1/4 inch thick (see note)

ginger, 1/4 inch thick

makrut lime leaves, torn

palm sugar or brown sugar

Salt,

clams

cilantro, leaves and tender stems

Lime wedges,

Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.

Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)

Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.

Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you’ll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Thai Red Curry Noodles With Vegetables

garlic, roughly chopped

shallot, sliced

hot red chile, seeded and roughly chopped

Thai red curry paste

lemongrass stalk, tough outer leaves

lime

Asian fish sauce

curry powder

mushrooms

hot red chile, seeded and thinly sliced

noodles,

Asian fish sauce,

Juice of 1/2 lime, plus more to taste

red bell pepper

snow peas beans

baby bok choy, spinach

Optional garnishes (use all eggs

Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.

In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.

Meanwhile, cook the noodles according to package directions. Drain and set aside.

Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.

Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.

Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping — a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles — that's the real standout.

Butternut Squash And Green Curry Soup

coconut oil oil

(2-inch) piece of fresh ginger, peeled and thinly sliced

lemongrass stalk,

butternut

peanuts

coconut flakes

red chiles,

neutral-tasting coconut oil

lime leaves, thinly sliced (optional)

basil leaves

Butternut Squash and Green Curry Soup

Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.

Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.

Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.

Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.

Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.

Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

Top 40 lemongrass recipes from across the web

The most viewed lemongrass recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Satay With Thai Spices and Pea...

Laksa paste

Universal Marinade recipe | Epicuri...

Burmese Breakfast Stew

Fish Pepper Soup

Smoked Tofu Larb With Lemongrass

Brothy Tomato and Fish Soup With Li...

Fragrant Thai-Style Clams in Coconu...

Thai Red Curry Noodles With Vegetab...

Butternut Squash And Green Curry So...

Lemongrass, Ginger And Lime Crush

Panang Curry Paste Recipe | Epicuri...

Coconut-Braised Chicken Thighs With...

Shrimp Toasts with Sesame Seeds and...

Tom Kha

Vadouvan-Roasted Cauliflower with H...

Lemongrass Tofu

Dinner Tonight: Chicken Stir-Fried ...

Thai Larb

Roasted Cauliflower Larb

Coconut Curry Greens with Runny Egg...

Shrimp and Cabbage Curry

Lemon Grass Patties

Thai Jackfruit Curry

Balinese chicken curry

Coconut Milk–Braised Chicken

Soto Ayam Betawi

Sweet Potato Curry

Shredded Tofu and Shiitake Stir-Fry

How To Make Prawn Tofu Laksa From S...

Chicken Curry Laksa

Grilled Whole Fish With Lemongrass,...

Chicken Inasal

Simple Marinated Chicken Thighs

Soy-Sauce-and-Citrus-Marinated Chic...

Grilled Chicken Drumsticks with Sav...

Grilled Butterflied Chicken With Le...

Asian lamb and noodle hot pot

Tofu Larb

Moan Dut Khnao Kchei (Baked Chicken...

The most viewed lemongrass recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine