What to Cook with lemongrass – Tasty Recipes to Try
Looking for recipes with lemongrass? We’ve got simple, tasty ideas the whole family will love — perfect for everyday cooking.
Recipes with lemongrass
Thai pork chops offer a rich and diverse flavor profile, providing a unique taste experience. Using pork ribs as the main ingredient, they are infused with herbs such as cilantro roots, lemongrass, Thai coriander, and kaffir lime leaves, along with lime, fish sauce, bird's eye chili, and turmeric powder to create a tangy, spicy Thai flavor. After marinating until flavorful, they are air-fried until golden brown and finally brushed with honey. The result is a slightly charred and sweet exterior while remaining juicy inside, offering a refreshing and irresistible taste.
Every time I eat something delicious, I love to replicate it. Ever since I was hooked by a bowl of Tom Yum Goong noodles, I have been obsessed with it. After returning to Guangzhou, I tried many restaurants, but I could never find the unique flavor in my memory. This bowl of noodles has become an unforgettable "white moonlight" in my heart. I tried to replicate that sour, spicy and fragrant taste again and again. Until I found that using this ready-made Tom Yum Goong soup base as the base, I only need to add lemon, lemongrass and other ingredients to simmer the soup over low heat to enhance the flavor, and then pour in coconut milk to blend. In just over ten minutes, I can cook fragrant Tom Yum Goong noodles. Whether you want to slurp noodles, or use them to shabu-shabu seafood or cook mushrooms, it's easy to do. No need for complicated seasoning, even a kitchen novice can easily control it. This version of Tom Yum Goong fresh noodles is the result of laziness and deliciousness, try it now~
A fragrant Thai-style chicken dish built around an aromatic marinade of coriander roots, garlic, lemon leaves, shallots, lemongrass, Thai ginger, and a touch of red chili. Turmeric adds a warm golden note, balanced with brown sugar and fish sauce for that classic sweet-salty depth, then finished with a brush of melted butter for extra shine.
Vietnamese Lemongrass Grilled Pork Ribs features pork ribs coated in a lemongrass-forward marinade with garlic, lime zest and juice, fish sauce, soy sauce, brown sugar, and coconut milk. It’s served with a fresh, tangy sauce made with green onion, coriander leaves, garlic, chilli powder, fish sauce, lime juice, brown sugar, and cold water—bringing a balance of savoury, sweet, citrusy, and aromatic notes in one dish. Don’t hesitate to try this recipe!
Sambal Goreng Ati Kentang is an Indonesian side dish that is rich in aroma and makes for a great addition to rice: cleaned chicken liver is cooked with diced fried potatoes, stinky beans, and a spicy ground spice mix. Bay leaves, lime leaves, lemongrass, galangal, and ginger provide a strong aroma of spices, while brown sugar and a little coconut milk create a savory-sweet flavor balanced with a spicy sensation.
grated coconut fried to a golden hue blends harmoniously with the tender shredded chicken. Each piece of serundeng brings a balance of sweetness from the brown sugar, a touch of sourness from the tamarind juice, and the warmth of the spices—shallots, garlic, red chilies, cayenne pepper, turmeric, and coriander—that permeate throughout. The fragrance of lime leaves, galangal, and lemongrass envelops the overall aroma, creating an alluring tropical fragrance. The flavor is a dance of textures: crunchy, savory, and fragrant, with layers of complex flavors—sweet, savory, spicy, and fresh—perfect for accompanying warm rice or as a relaxing snack. This dish redefines a classic, remaining familiar yet leaving a deep flavor trail.
This kampung-style jackfruit curry dish is rich in flavor and feels “homemade”: tender boiled jackfruit is combined with tofu and chicken feet, then cooked in a fragrant curry-spiced coconut milk sauce. The fragrance of lemongrass, galangal, and bay leaves makes the sauce savory and warm, with a touch of sweet brown sugar balancing the flavors.
Pindang Ikan Patin, a specialty of Palembang, is a spicy and sour soup with chunks of patin fish cooked in a spiced broth—pineapple, roasted candlenuts, lemongrass, galangal, ginger, and turmeric—plus shallots, garlic, tomatoes, and cayenne peppers. It is seasoned with salt, mushroom broth, and sugar, and finished with basil leaves for a fresh aroma. The sweet and sour taste of pineapple combines with the warmth of the spices and the heat of the cayenne pepper, creating a dish that is fresh, rich in flavor, and delicious when eaten warm.
Tender pork ribs are cooked in a savoury, aromatic broth, then stacked into a dramatic “volcano” shape and finished with a bold, spicy dressing poured from the top for maximum flavour in every bite.
Telur Bacem is a traditional Javanese dish featuring cooked eggs in a sweet and savory sauce. It's made by boiling eggs in a mixture of sweet soy sauce, brown sugar, spices such as coriander, shallots, garlic, ginger, galangal, lemongrass, and bay leaves, then cooking until the sauce reduces and the eggs are completely absorbed. The result: rich, brown eggs that are perfect as a side dish with warm rice or as a casual snack.