Lemongrass, or citronella root or TA KRAI in Thai, is the reason Thai dishes often have a compelling flavor that's not exactly lemon, but a subtle lemon perfume. It is sold by the stalk which resembles a green onion. Serving tips: Use the portion of the white base up to where the leaves begin to branch. If slightly dry, soak in warm water to rehydrate. Shred or finely slice and add to soups, curry dishes, and sauces for seafood. Get a nice large quantity for generous use, 2 lbs is about 12 stalks. Will keep for weeks in the fridge, or cut into 4 inch pieces and freeze in a ziplock. Fresh lemongrass is essential for Thai cooking. Combination of fresh lemongrass and kaffir lime is the essence of thai spicy soup (TOM YUM).
Tags: Thai, herbs, lemongrass, tom yum, lemon
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