The smell of fresh lemongrass is bright and citrusy oil lends soups, curries, marinades, and drinks a fresh flavor. But a lot of people purchase the stalks for one recipe and then wonder what to do with the rest before it rots in the refrigerator.

The good news is that there are so many lemongrass recipes that are easy enough to make in your own kitchen. From warming soups to tasty chicken and cool drinks, this fragrant ingredient has a natural affinity with garlic, ginger, chili, coconut milk, lime, and other ingredients we associate so strongly with Asian cuisine.

If you want lemongrass recipes easy enough to serve up on a busy weeknight, start by making the most of fresh lemongrass with these six ideas. 

How to Prepare Fresh Lemongrass

Before diving into the recipes, you should know how to cook the stalk.

For flavor and texture, the lighter, paler end is usually best. Peel away any dry or hard layers. Remove the root and dry upper portion and rinse the stalk.

As per the recipe, you can:

• Cut it finely, or mince the soft heart.
• Crush the stalk with the flat side of a knife to bring out the aroma.
• Chop them into big chunks when making soups and sauces.
• Take out the bigger chunks when you serve if they are too chewy to eat.
• And the tougher upper leaves can also be quite good for infusing stock or cocktails. 

1. Easy Lemongrass Chicken

Lemongrass works beautifully with chicken because its fresh citrus flavor helps balance savory ingredients.

Ingredients

• 500 g boneless chicken, cut into pieces
• 1–2 stalks fresh lemongrass, finely minced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce or soy sauce
• 1 teaspoon sugar or honey
• 1 tablespoon cooking oil
• Black pepper to taste
• Lime wedges for serving

Method

1. Mix the lemongrass, garlic, fish sauce or soy sauce, sugar, and black pepper.
2. Add the chicken and coat it well.
3. Let it sit for around 20–30 minutes if time allows.
4. Heat oil in a pan over medium-high heat.
5. Cook the chicken until browned and fully cooked.
6. Serve with rice, salad, or steamed vegetables.

Easy variation

Add sliced chili for heat or serve the chicken with a squeeze of fresh lime.

This is one of the easiest lemongrass recipes, easy enough for lunch or dinner because it uses a simple marinade and requires only one pan.

2. Creamy Coconut Lemongrass Soup

Coconut milk and lemongrass are a classic combination. The richness of the coconut balances the fresh, sharp aroma of the lemongrass.

Ingredients

• 1 tablespoon oil
• 1 stalk lemongrass, bruised and cut into large pieces
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 cups chicken or vegetable stock
• 1 cup coconut milk
• Mushrooms, sliced
• Cooked chicken, tofu, or shrimp
• Lime juice
• Chilli, optional
• Salt or fish sauce to taste

Method

1. Heat the oil in a saucepan.
2. Add the garlic and ginger and cook briefly.
3. Add the lemongrass and stock.
4. Simmer for about 10 minutes to allow the flavors to develop.
5. Add mushrooms and your choice of protein.
6. Stir in the coconut milk and heat gently.
7. Season with lime juice, salt, or fish sauce.
8. Remove the larger lemongrass pieces before serving.

The result is a comforting soup with a rich but fresh flavor. You can also add noodles or vegetables to make it more filling.

3. Lemongrass Fried Rice

If you have leftover rice, lemongrass can give ordinary fried rice a completely different flavor.

Ingredients

• 3 cups cooked, cold rice
• 1 stalk lemongrass, finely minced
• 2 eggs
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1–2 tablespoons soy sauce
• Cooking oil
• Spring onions
• Chilli, optional

Method

1. Heat oil in a large pan or wok.
2. Cook the eggs and set them aside.
3. Add a little more oil, then cook the garlic and lemongrass briefly.
4. Add the vegetables and stir-fry until tender.
5. Add the cold rice and break up any large clumps.
6. Add soy sauce and continue stirring.
7. Return the egg to the pan.
8. Finish with spring onions and chili if desired.

The key is to cook the lemongrass long enough to release its flavor but not so long that it burns.

This is a useful option when you have leftover rice and only a small amount of fresh lemongrass remaining.

4. Quick Lemongrass Shrimp or Prawn Stir-Fry

A fast stir-fry is another excellent way to use fresh lemongrass.

Ingredients

• 400–500 g shrimp or prawns, cleaned
• 1 stalk lemongrass, finely minced
• 2 cloves garlic
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce or fish sauce
• 1 teaspoon sugar
• 1 tablespoon oil
• Chilli, optional
• Fresh lime juice

Method

1. Heat the oil in a pan over medium-high heat.
2. Add the garlic, ginger, and lemongrass.
3. Stir for a short time until fragrant.
4. Add the shrimp or prawns.
5. Add the soy sauce or fish sauce and sugar.
6. Cook until the seafood is fully cooked.
7. Finish with lime juice and chili if desired.

Serve with steamed rice or noodles.

Among these lemongrass recipes, this one is particularly useful when you need a quick meal with bold flavors and minimal preparation.

5. Lemongrass Noodle Soup

Lemongrass can add depth to a simple homemade broth.

Ingredients

• 4 cups chicken or vegetable stock
• 1–2 stalks lemongrass, bruised
• 2 slices ginger
• 2 cloves garlic
• Noodles of your choice
• Cooked chicken, tofu, or shrimp
• Mushrooms or leafy vegetables
• Soy sauce or fish sauce
• Lime juice
• Fresh herbs, optional

Method

1. Add the stock, lemongrass, ginger, and garlic to a pot.
2. Bring to a gentle simmer for 10–15 minutes.
3. Remove the tougher pieces of lemongrass.
4. Add your vegetables and protein.
5. Cook the noodles separately or directly in the broth, depending on the type.
6. Season with soy sauce or fish sauce and fresh lime juice.
7. Serve while hot.

You can customize this recipe based on what you already have at home.

Try adding:

• Bok choy
• Spinach
• Mushrooms
• Carrots
• Bean sprouts
• Fresh coriander

A noodle soup is also a great way to use the tougher upper parts of lemongrass because they can infuse the broth before being removed.

6. Refreshing Lemongrass Ginger Tea

Not every fresh lemongrass recipe needs to be a full meal. Lemongrass also makes a fragrant, refreshing drink.

Ingredients

• 1–2 stalks fresh lemongrass
• A few slices of fresh ginger
• 3–4 cups water
• Honey or another sweetener, optional
• Fresh lime, optional

Method

1. Trim and bruise the lemongrass stalks.
2. Add them to a saucepan with ginger and water.
3. Bring the mixture to a boil.
4. Reduce the heat and simmer for around 10 minutes.
5. Strain the drink.
6. Add honey or lime if desired.

You can enjoy it warm or chill it and serve it over ice.

This is one of the simplest lemongrass recipes, easy enough to make whenever you have a few leftover stalks.

What flavors go well with lemongrass?

Lemongrass has a distinctive flavor, but it pairs easily with many ingredients.

Try combining it with:

Ginger

Both ingredients bring freshness and warmth to soups, stir-fries, and drinks.

Garlic provides a savory base, which is great for marinades and curries. 

Coconut Milk

The richness of the coconut milk complements the vibrant flavor of lemongrass.

Lime

Lime adds yet another dimension of citrus and complements particularly well with soups and seafood.

Chilli

Both fresh and dried chilies can be used to add heat to the fragrant flavors.

Fish Sauce or Soy Sauce

These two add salt and complexity to lemongrass dishes with an Asian flair.

Chicken, Seafood, and Tofu

Lemongrass pairs subtly flavored proteins with it since its flavor is bold enough to hold its ground without being too overpowering. 

How to Store Fresh Lemongrass

If you are not going to use all your lemongrass at once, storing it properly can extend its shelf life.

Put It In The Fridge

Loosely wrap the stalks and place in the fridge. They need to be checked from time to time to remove any part that is spoiling.

Freeze It for Later

Lemongrass can be frozen too.

You may freeze whole cleaned stalks, or you can cut the tender ends into small portions before freezing. 

Frozen lemongrass works especially well in the following:

• Soups
• Curries
• Marinades
• Stir-fries
• Broths

Freezing is particularly useful when you regularly buy more lemongrass than you can use in one week.

Common Mistakes When Cooking With Fresh Lemongrass

Using the Tough Outer Layers

The outer coats can be fibrous and tough to eat. Peel them off and keep them in the pot, as lemongrass will be discarded in the end product.”

Cutting It Too Large

Large chunks are good for flavoring broths, but they should be removed before serving. For stir-fries, sauces, and fried rice, finely chop the tender section. 

Not Bruising the Stalk

When you add lemongrass to soups or sauces, lightly crush or bruise the stalk to release more aroma. 

Overcooking the Garlic and Lemongrass

Both are fast-toasting ingredients. Sauté them a few minutes first before adding the other ingredients.

Discarding the Top of the Stalk

The leathery upper end may not be suitable for eating, but you can impart in it flavor to stocks, soups, and beverages. 

How to Use Leftover Lemongrass in Everyday Cooking

You do not need to make a complicated dish every time you have leftover lemongrass.

Try adding a small amount to:

• Chicken marinades
• Curry paste
• Coconut-based sauces
• Homemade broth
• Stir-fried vegetables
• Rice dishes

If you regularly enjoy Asian-inspired cooking, keeping a few frozen portions can make it easier to add fresh flavor to everyday meals.

Enjoy Asian-Inspired Flavours at Lona’s Lil Eats 

Fresh produce like lemongrass, ginger, chili, herbs, and a variety of spices are used extensively in Asian-influenced cuisine. If you like to eat adventurous, harmonious-flavor meals in restaurants when away from home, then you might just enjoy the menu at Lona’s Lil Eats, bringing the vibrant flavors and staples of Asian cooking to its own unique modern style.

Whether it’s a comforting dish or a combination of fragrant herbs, spices, and fresh produce, such as lemongrass, Asian food provides endless opportunities to see how ingredients can brighten and enliven a dish. 

Final Thoughts

After one recipe, fresh lemongrass doesn’t have to sit in the fridge waiting to go bad. Its bright, fragrant flavor is great in everything from chicken and seafood to soups, rice dishes and cool beverages.

These lemongrass recipes are easy enough for everyday cooking and proof of how many dishes just a few fresh stalks can make. Whip up a quick stir-fry, add depth to a bowl of nourishing noodle soup, make fragrant fried rice, or even brew up ginger tea with leftover stalks.

So next time you pick up some fresh lemongrass at the store, consider making use of several different parts of the stalk. Use the tender part finely minced for stir-fries and marinades and the harder upper parts to flavor broths and drinks. If you just know what you are going to do with it in advance, there is no need for whole stalks of fresh lemongrass to go to waste. 

Frequently Asked Questions

Q1: What are the best easy lemongrass recipes for beginners?

Ans: The simplest lemongrass recipes for beginners include lemongrass chicken stir-fry, quick Thai lemongrass soup, and homemade lemongrass tea. Starting with simple marinades, soups, or teas allows you to infuse bright citrus flavor without complex cooking techniques.

Q2: How do you prepare fresh lemongrass before cooking?

Ans: To prepare fresh lemongrass, trim off the spiky top and the woody bottom root, then peel away the tough outer leaves until you reach the soft, pale green bulb inside. Smash the stalk with the flat side of a knife to release its aromatics, then finely mince or slice it for your recipe.

Q3: Can I freeze fresh lemongrass for later use?

Ans: Fresh lemongrass freezes exceptionally well. Wash, trim, and finely chop or paste the lemongrass bulb, then store it in an airtight container or freezer-safe bag for up to six months. You can add frozen lemongrass directly into hot dishes like soups, curries, and stir-fries without thawing.

Q4: What can I substitute for lemongrass if I don’t have any?

Ans: If you lack fresh lemongrass, combine equal parts lemon zest and freshly grated ginger for a similar citrusy, warm punch. Alternatively, use one tablespoon of pre-packaged lemongrass paste or two to three kaffir lime leaves for every fresh stalk required.

Q5: How long does fresh lemongrass last in the fridge?

Ans: Whole, raw lemongrass stalks will stay fresh in the refrigerator for up to two weeks when wrapped loosely in paper towels and stored inside a sealed plastic bag or container.