Top Rated Lemongrass Recipes

Vietnamese Spareribs with Chile and Lemongrass
Like other Vietnamese restaurants, Nam Phuong in Atlanta serves phờ, but their ribs are the best thing on the menu. The meat is tender with a crackly exterior. Nam Phuong uses flanken, or crosscut ribs, which are like little rib nuggets, each with a bone inside. You can order different sauces, but my favorite is the chile and lemongrass. To bring you those flavors and textures, I steam-bake the ribs until tender and then broil and baste them with a purée of lemongrass, chiles, soy sauce, fish sauce, garlic, and sugar. A little rice on the side is perfect. — Kevin Gillespie, author of Pure Pork Awesomeness.
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For this simple chicken and Chinese long bean recipe that works well as a brown bag lunch, Mark Bittman gave loose amounts for the ingredients so that you can adjust the serving size. 
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Lemongrass Chicken Pad Thai
Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others — I've eliminated the traditional tamarind, which is hard to find and fussy to prepare — but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish. Click here to see Beam Ming Tsai into the Kitchen.
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This light, fruity juice smells as good as it looks. Breathe deeply as you drink and think about how much better you feel after a cleanse. Read more about Expensive Juice Cleanses You Can DIY Cheaply at Home.
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Roopa’s Lemongrass and Turmeric Chicken
"One of my favorite dishes in the book, this recipe comes from my friend Roopa Gulati. Her mom used to make it. It is actually very simple to cook—it’s just spiced roast chicken with dressed potatoes—but it is satisfying on every level. It looks like a painting when you set it on the table (all those dark colors); has contrasting flavors (slightly bitter turmeric beside sweet dates); and is an Indian dish that has a fairly limited ingredients list, so it’s not time-consuming to make. You ideally need fresh turmeric, which looks like a skinny, brightly colored ginger root. You’ll find it in larger supermarkets and Asian markets. If you can’t find it, use 1 tablespoon of ground turmeric instead, though it doesn’t make a paste." - Diana Henry, author of A Bird in the Hand: Chicken Recipes for Every Day and Every Mood
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Lemongrass & Seafood Soup
Authentically prepared with seafood, this wonderful soup is loaded with aromatics and seasoned with lime and fish sauce. It is a perfect blend of salty, sweet and sour to soothe whatever ails you.
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Thai Sweet and Sour Soup with Lobster Mushrooms, Lemongrass, and Shrimp
This soup is based on the classic Thai dish known as tom yum goong; the secret to making a great one is to put all your effort and love into making a great stock. I encourage you to use dried lobster mushrooms here, as their rehydration liquid, along with the toasted shrimp shell stock, makes a fine base for the soup. Extra bonus: The rehydrated lobster mushrooms retain a touch of chewiness that makes for a great textural contrast. — Shroom, by Becky Selengut Click Here to See More Soup Recipes
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Sometimes we forget about these powerful, medicinal little plants that lend their gorgeous flavor and aroma. Run herbs through your juicer like you would with greens. Mint, chocolate mint, spearmint, and others are beautiful in combination with sweet fruits or greens, and have a cooling effect. I love mint with cucumber, spinach, ruby red grapefruit, and apple. Fennel is another wonderful addition, and whether you’re using the stalks, blub, or fronds (or all three), it will flavor your juice with the sweet and herbal taste of anise. And don’t forget about the savory herbs, basil, thyme, rosemary, sage, oregano, dill, and one and on. These add depth to savory vegetable juices and complexity to sweet and citrusy juices. Look for fresh herbs in your garden, your farmers market, co-op, and grocery store. There’s a lot you can do with a little bit of herbs. One of my favorite summer juices stars lemongrass, which wafts like a bright and sultry perfume through watermelon, Asian pear, and pineapple.
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This is the secret sauce to our delicious scallops in the half shell.
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Roasted Sardines, Lemongrass, and Tomatoes
Ripe tomatoes and fresh lemongrass bring new heights of flavor to these baked sardines. Serve on toast for an easy and elegant appetizer! A white wine from Côtes de Bordeaux is ideal to play off the flavors of the fish.
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Watermelon, Lime, & Lemongrass Juice Recipe
Make the most of summer watermelon with this cool, tangy refresher.
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Pears are a significant source of dietary fiber and vitamin C, and since much of the fiber in the fiber in the pear is insoluble it makes an effective laxative, and nothing slows you down like a sluggish digestive system full of toxins. Coconut milk is loaded with vitamins B, C, and E which boost the immune system and provide energy to cells. It’s also a good source of minerals magnesium, potassium, phosphorous and iron, all of which regulate and support various systems including the heart, the nerves, and red blood cells that carry oxygen to the brain. It’s also rich in antioxidants which help repair the body, eliminate toxins, and keep your energy soaring. And as a note of interest, lemongrass oil has antifungal properties, and, amazingly, it is used to preserve manuscript collections at several institutions in India. If it can keep ancient manuscripts going, maybe it will keep you going too.
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