Tim and discard tough base and skinny top
leaves of lemongrass stalks, then peel away tough outer layers.
Remove the outer
leaf of the lemongrass stalk and trim away the root end and the coarser green end, leaving the paler middle section.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint
leaves 1 teaspoon salt 3 2 - inch stalks
lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
-LSB-...] Squash Noodle Soup with Healing Turmeric - Ginger Broth, Roasted Carrots and Beluga Lentils Anti-inflammatory trio
of turmeric, ginger and garlic, finished with aromatic
lemongrass, kaffir lime
leaves and lemon.
1/3 cup sliced
lemongrass, including the bulb 4 cloves garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon
leaves Pinch
of salt or shrimp paste
Before adding the coconut milk (we used 3 cans
of the light stuff) to the squash, we warmed it up with 3 kaffir lime
leaves, 2 stalks
of lemongrass, 2 slices
of galanga and 2 cloves
of garlic along with the curry paste.
If you try making it, I would highly recommend sourcing all
of the proper ingredients — I think the
lemongrass, galangal and kaffir lime
leaves are all needed to give this dish it's distinctive and delicious flavor.
piece
of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime
leaves, torn ** 1 stem
lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (
of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
Using the heel
of your hand, crush
lemongrass and add to the bowl
of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime
leaves.
Just use some smashed garlic, the ends
of your onion, ends
of the carrot, smashed and then cut into 1/2 inch chunks
of lemongrass, the anise, the skin
of your ginger, lime
leaf is great if you have it, and a dash
of soy sauce, the stems and some mushrooms too
of course!
A super combination
of green tea,
lemongrass, ginger, coconut and dandelion
leaves which help cleanse your body - treat your body to the spring clean it so richly deserves.
To make a Southeast Asian version, add a crushed
lemongrass stalk to the broth, and use fish sauce in
of soy sauce;
leave out the sesame oil.
homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large carrots, washed, tips trimmed and rough chopped 3 stalks
of celery, washed and rough chopped 6
lemongrass stalks, trimmed and slightly bruised 2 ″ knob
of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful
of kefir lime
leaves 1 small - medium onion, quartered 3 - 4 red thai chilis, whole and scored palm - full
of whole black peppercorns water
Ingredients - 2 tablespoons
of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2
lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons
of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce
leaves, something easy for wrapping.
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3
lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime
leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2 cup light agave syrup or other sweetener
of choice
Heat the rest
of the milk,
lemongrass and kaffir lime
leaves in a medium sized pan.
But if a sweet ripe mango is out
of reach where you live, you can omit it — the bright flavours
of the kaffir lime
leaves,
lemongrass and coconut milk will do a wonderful job on their own.
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry
leaves, about 12 - 15
leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro
leaves and stems, plus extra
leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
Peel off a few
of the outer
leaves (about 2 or 3) to reveal the fleshier part
of the
lemongrass.
you can also buy curry paste with the ginger, shallots, garlic and
lemongrass already blended in to save time on prep, just cut your veggies / meat and start cookin this is the first negative review i've ever
left on this site so if this your first try don't be discouraged, lots
of good stuff!
Panang Curry paste — a blend
of chiles,
lemongrass, and lime
leaves — forms the spicy backbone
of this velvety vegetarian curry from southern Thailand.
2 tablespoons minced
lemongrass * (from bottom 4 inches
of about 3 stalks, tough outer
leaves discarded)
Modifications: — i pretty much doubled everything — got 3 stalks
of lemongrass (the large ones in produce section, not the tiny packaged ones)-- used crimini mushrooms (if you can't find shiitake)-- added one bell pepper (in inch squares)-- couldn't find the lime
leaves so I added 1.5 quartered limes at the time you're supposed to add the
leaves (NOTE: TAKE THESE OUT As soon as it's done simmering otherwise the lime skins will keep «leaking» and make the soup too bitter - I made this mistake but tasted the soup at the end
of simmering and it was perfect then)
I'm a big fan
of Tom Kaa Gai and have made it at home before, but I have difficulty finding kaffir
leaves and sometimes
lemongrass — two essential ingredients.
An array
of ingredients crucial to Thai cooking, including fresh green peppercorns, garlic, galangal, Thai chiles, Thai eggplant, kaffir lime
leaves,
lemongrass and shallots.
Cut off and discard top
of lemongrass,
leaving a 6 - inch stalk, then smash stalk with side
of a large heavy knife.
6 - 7 cups vegetable stock, water, or combination
of the two 3 stalks
lemongrass 2 Tablespoons soy sauce, or more to taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro
leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
This version uses
lemongrass (which I found in the herb section
of Whole Foods — and I plan to try planting in my garden soon), and substitutes regular lime zest and juice for the kaffir lime
leaves, and ginger root for the galangal.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3
lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime
leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1
lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh basil
leaves 1.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3
lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh coriander6 fresh kaffir lime
leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1
lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh basil
leaves 1.
Remove and discard the tough outer
leaves, exposing the tender white center
of the
lemongrass.
Also add any
of the following optional add - ins that you are using: sweet potato / carrots, mushrooms,
lemongrass, kaffir lime
leaves and kombu.
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks
lemongrass — bruised with the back
of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups sprouted or cooked mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro
leaves
The organic Guayusa
leaves give this brew a subtle kick, their flavor balanced perfectly with generous additions
of organic
Lemongrass.
Lemongrass Ginger with Fresh Mint 2 oz
Lemongrass Ginger Sauvignon Blanc mixer 5 mint
leaves 6 oz sparkling water squeeze
of lime mint sprig for garnish
Available in restaurants from December 14, 2015 through January 2, 2016, the bold citrus flavor
of Mountain Dew was infused with
lemongrass and spicy red pepper - flakes to create a blast
of sweet and spicy that will
leave Guests asking for more.
I
left out the
lemongrass, bumped up the other herbs a bit, and also used ground beef instead
of ground chicken like she used.
boneless, skinless chicken breast 1 stalk
lemongrass 1 1/2 - inch piece
of galangal (Thai ginger) Jasmine rice Kaffir lime
leaves 1 serrano pepper Fish sauce 2 limes 4 oz.
A taste
of East Asia with notorious regional ingredients including Szechuan peppercorns,
lemongrass, seaweed, ground kaffir lime
leaves and shiitake mushroom powder - all freshly ground & blended into recipe - ready spice blends for cooking your favorite dishes like Japanese or Thai green curry or your favorite Szechuan recipe!
Little lettuce
leaves are topped with springy pork meatballs infused with
lemongrass and all other sorts
of goodness, sweet and sour pickled carrots and daikon, and sprigs
of fresh cilantro.
* 2 shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger, sliced * 2 stalks
of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice
of colors), finely sliced * 4 kaffir lime
leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper
This version uses homemade chicken stock made from pastured chicken, nutrient - dense coconut milk and a variety
of natural ingredients that have incredible flavors -
lemongrass, galangal (a Thai ginger), kaffir lime
leaves and chilies.
3 cups homemade chicken stock (or fish stock) 3 - 4 stalks
of lemongrass (the lower white parts only - about 6 inches long) Large piece
of galangal (Thai ginger), sliced into about 12 rounds 4 - 6 kaffir lime
leaves, handtorn in half 1 organic garlic clove, peeled, smashed
«I love the smell
of lemongrass, so there's no surprise that I love this
leave - in.
The organic Guayusa
leaves give this brew a subtle kick, their flavor balanced perfectly with generous additions
of organic
Lemongrass.
Two
of the more common ones are: Citronella — This essential oil is obtained from the
leaves and stems
of different species
of lemongrass and is a well - known insect repellent.
You can choose from
Lemongrass, Black tea, Chamomile and
of course Coca
leaf tea, which will helps you avoid altitude sickness.
Accompanied by the cooking school's culinary team, guests receive a multi-sensory introduction to the basics
of Bali's unique cuisine and hands - on experience with recognizing Bali's exotic produce including turmeric,
lemongrass, palm sugar, chili, and salam
leaves.