With a subtle lemon flavour and fragrance, lemon grass adds a refreshing taste to many Thai and other Southeast Asian dishes. Lemon grass grows all over Southeast Asia, where, in some tropical climates, lemons won’t grow. Strip off any tough outer layers and use whole in soups by lightly bruising the stems (remove before serving); finely chop and use in curry pastes; thinly slice the paler lower part of the stem and add to salads; or use whole as skewers for cooking meat, prawns and chicken. Although a classic in Southeast Asian cooking, lemon grass is now used more widely, often instead of lemon zest to make desserts such as lemon grass brûlée. Wrap in plastic and store in the fridge for 1–2 weeks. Lemon grass can also be bought dried in sticks or in powdered form, when it is called sereh powder. If lemon grass is unavailable, use grated lemon zest instead.
Lemon grass goes with — chicken, chilli, coconut, ginger, pork, seafood