Lemongrass is a magical herb that can transform dishes with its unique, citrusy flavor. Native to Asia, it has gained ...

When fresh lemongrass isn't an option, I often turn to dried lemongrass as a convenient alternative. I find that it retains a ...

If you can’t buy lemongrass, then substitute lemon zest. Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving.

If you can’t buy lemongrass, then substitute lemon zest. Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving.

Tom yum is a quintessential Thai soup characterized by its unique hot and sour taste. This iconic dish, a pillar of Thai ...

Add all the other ingredients for the posset, bruising the lemongrass stalks with the back of a heavy knife or a rolling pin to release their aroma, then bring to the boil. Pass through a sieve ...

First, make your spice paste. You just want the white part of the lemongrass stalks for the paste, so cut that away from the rest add chop it into smaller pieces. Retain the top halves for later ...

Cut bruised lemongrass stalk into 1-inch (2.5 cm) chunks and place in medium saucepan. Pour in broth. Bring to a simmer over medium-low heat. Add chillies, chopped green onions, ginger ...

Thinly slice the shallots. Cut the spring onions into 5mm (¼in) pieces. Trim the lemongrass stalks so only the juicy bottom 6cm (2⅓in) remains, then cut into very thin rounds. Put the chillies ...

Cut the banana chilli on the diagonal into thin pieces. Mince the garlic. Lightly crush the lemongrass stalks with the side of a chef's knife, then slice them as thin as possible. Make the dressing.