Recipe Page: Lemon Grass Bunch (3 Sticks)

Lemongrass Chicken Skewers

Duration: 45 minutes

Savoury and delicious chicken skewers made easy.

Utensils

  • Grill

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into cubes
  • Lemongrass stalks, outer layers removed and tender inner parts finely minced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • Lime wedges for serving

Instructions

  1. In a bowl, combine minced lemongrass, minced garlic, soy sauce, fish sauce, honey, and vegetable oil to create the marinade.
  2. Add the chicken cubes to the marinade, ensuring they are well coated. Marinate for at least 30 minutes.
  3. Thread the marinated chicken onto lemongrass stalks to create skewers.
  4. Grill the skewers over medium-high heat until the chicken is cooked through and has a nice char.
  5. Serve with lime wedges for a burst of citrus flavor.

Lemongrass Tofu Stir-Fry

Duration: 30 minutes

A stir-fry bursting with flavour.

Utensils

  • Wok or large pan

Ingredients

  • 1 block firm tofu, pressed and cubed
  • Lemongrass stalks, outer layers removed and tender inner parts finely minced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • Cooked rice for serving

Instructions

  1. In a bowl, mix minced lemongrass, soy sauce, sesame oil, rice vinegar, and maple syrup to create the sauce.
  2. In a wok or large pan, sauté cubed tofu until golden brown.
  3. Add sliced bell pepper and broccoli florets to the wok, stir-frying until vegetables are tender-crisp.
  4. Pour the lemongrass sauce over the tofu and vegetables and stir to coat evenly. Serve the lemongrass tofu stir-fry over cooked rice.

Lemongrass Coconut Soup (Tom Kha)

Duration: 25 minutes

A unique soup full of incredible flavour.

Utensils

  • Pot

Ingredients

  • 1 can (14 oz) coconut milk
  • Lemongrass stalks, outer layers removed and tender inner parts bruised
  • 1 cup mushrooms, sliced
  • 1 block firm tofu, cubed
  • 3 kaffir lime leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon agave syrup
  • Juice of 1 lime
  • Thai red chili (optional for heat)
  • Fresh cilantro for garnish

Instructions

  1. In a pot, combine coconut milk, bruised lemongrass stalks, kaffir lime leaves, and sliced mushrooms. Bring to a gentle simmer.
  2. Add cubed tofu, soy sauce, agave syrup, lime juice, and Thai red chili (if using). Simmer until tofu is heated through.
  3. Remove lemongrass stalks and kaffir lime leaves before serving.
  4. Garnish with fresh cilantro and serve as a comforting lemongrass coconut soup.