How To Use Lemongrass In Cooking (Without Wasting Any Part!)

How To Use Lemongrass In Cooking
(Without Wasting Any Part!)

I LOVE Lemongrass. It is one of those magical ingredients that instantly brings a bright, citrusy lift to so many Asian dishes. It is so versatile that it can be used in soups, marinades, stir-fry, and so much more. When I first started cooking, I never really knew how to use lemongrass in different dishes properly. I pretty much used the whole stalk every time. Boy, was I so wrong! If you are like me, then read on. Let’s break it down so you can get the most out of every stalk (with zero waste).

Which Part To Use (And When!)

Lemongrass is made up of three main sections:

The Top Leaf
The Middle Stalk
The Bulb (White part at the bottom)

Each part has its moment to shine, depending on how you’re using it. Let’s get to it…

The first step to prepare a lemongrass is always to:

Give it a good rinse,
Peel off the first two outer layers
Cut off the the top leaf and the root end, as these are usually tough and inedible.

For Pastes (like in Tom Yum or stir-fry pastes):

Use only the bottom white part of the stalk. Why? Because this is the most tender and aromatic section, and it blends beautifully into a fine, powdery paste when pounded or blitzed. Always slice thinly before pounding. It’ll make things so much easier (and save your arms!).

For Soups and Stews:

Use the middle and bulb parts of the stalk, gently bruised with the back of your knife. This helps release its essential oils during cooking, without breaking it down completely and will give you the most amazing fragrance. You can cut the stalk in half, or use it whole, then simple toss it into your cooking.

For more flavor, chop the middle and bulb parts of the lemongrass into 1-inch pieces and toss them right into your soup or stew. They’ll infuse the broth beautifully as they simmer. Just remember to fish them out before serving, as they’re a bit too tough to eat!

For Marinades & Grilling:

Both the bulb and middle parts can be finely chopped (then pounded) or grated and mixed into marinades. It pairs beautifully with garlic, chili, coriander leaves and fish sauce.

What About the Leafy Tops?

Don’t toss them! While they’re too tough to eat, they still pack a punch in the fragrance department.

Here are a few ways to use them:

Infuse tea or broth: Tie a few tops into a knot and steep them in hot water for a calming herbal tea or toss them into a simmering broth for an extra citrusy lift.
Flavour rice while it cooks: Add a stalk top to the pot while steaming jasmine or basmati rice for a subtle aroma. You will also use it for Chicken Rice and Nasi Lemak.
DIY sachets: Dry the tops and tuck them into a muslin bag to scent your drawers or linen cupboard.
Toss them in your dishwashing liquid: This will give your dishwashing liquid a beautiful infused lemongrass aroma.

The easiest way to store unused lemongrass stalks is in a ziploc bag and keep them in the freezer. They’ll stay fresh for months and are surprisingly easy to slice when frozen (no thawing needed!). If you’d like to freeze the usable parts too, even better! Go ahead and chop them up, then store in small freezer-safe containers or snack-size bags.

Lemongrass is truly one of those ingredients that rewards you for getting to know it. Once you start using it right, it’ll become a kitchen staple you’ll reach for again and again.

I hope this has been beneficial you.

Sha

Hello! I’m Sha. A proud mama to five kiddos who keep our days loud, joyful, and beautifully chaotic under the sunny skies of Singapore. When I’m not chasing little feet or negotiating with mini food critics, you’ll find me sipping coffee, whipping up family-friendly recipes, organizing our home (as much as they'll let me!), and soaking in every bit of family time I can.

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