Lemongrass Chicken Skewers
Duration: 45 minutesSavoury 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
- In a bowl, combine minced lemongrass, minced garlic, soy sauce, fish sauce, honey, and vegetable oil to create the marinade.
- Add the chicken cubes to the marinade, ensuring they are well coated. Marinate for at least 30 minutes.
- Thread the marinated chicken onto lemongrass stalks to create skewers.
- Grill the skewers over medium-high heat until the chicken is cooked through and has a nice char.
- Serve with lime wedges for a burst of citrus flavor.
Lemongrass Tofu Stir-Fry
Duration: 30 minutesA 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
- In a bowl, mix minced lemongrass, soy sauce, sesame oil, rice vinegar, and maple syrup to create the sauce.
- In a wok or large pan, sauté cubed tofu until golden brown.
- Add sliced bell pepper and broccoli florets to the wok, stir-frying until vegetables are tender-crisp.
- 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 minutesA 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
- In a pot, combine coconut milk, bruised lemongrass stalks, kaffir lime leaves, and sliced mushrooms. Bring to a gentle simmer.
- Add cubed tofu, soy sauce, agave syrup, lime juice, and Thai red chili (if using). Simmer until tofu is heated through.
- Remove lemongrass stalks and kaffir lime leaves before serving.
- Garnish with fresh cilantro and serve as a comforting lemongrass coconut soup.