The citrusy backbone of Thai and Southeast Asian cooking.
History
Lemongrass and galangal are essential herbs of Southeast Asian cooking. Galangal, a rhizome related to ginger, has been used in Thailand and Indonesia for centuries. Both give citrus and pine fragrance.
Why it exists
They give the base flavour of tom yum, curry pastes and satay.
Ingredients
- Lemongrass stalks
- Galangal rhizome
How it's made
- Trim the lemongrass root and outer leaves
- Bruise the stalk
- Slice galangal thin
- Pound into curry pastes or simmer whole in soup
- Remove before eating
how to eat it
Serve & eat
Bruised in soups.
Ratings & notes
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