The Fragrant Herb at the Heart of Thai Cooking
Lemongrass is a tall, tropical grass with a bulbous base and a bright, lemony fragrance, used across Thai and Southeast Asian cooking in curries, soups, stir-fries and tea. It looks a little like a woody spring onion, but its flavour is fresh and citrusy with a hint of sweetness, a depth that lemon zest canโt fully copy. In Thailand itโs called takrai (เธเธฐเนเธเธฃเน), and itโs one of the essential aromatics behind dishes like tom yum and green curry.
At a glance
Flavour: bright, citrusy, slightly sweet and floral
Part to use: the pale lower stalk, where most of the flavour is
Use it in: Thai curry pastes, tom yum and tom kha soups, stir-fries, marinades, tea
Stores for: about 2 weeks in the fridge, or several months frozen
No fresh lemongrass? Use lemongrass paste, or lemon zest as a last resort (less fragrant)
How to Choose and Store Lemongrass
Choose: firm, heavy stalks with a pale, tight base. Light, dry or bruised stalks have lost their aromatic oils.
Fridge: wrap the stalks loosely and store them in the fridge for up to about 2 weeks.
Freezer: slice or chop the stalks, then freeze them in an airtight container for several months. You can cook them straight from frozen.
How to Prepare Lemongrass
Peel off the tough outer layers. Theyโre too fibrous to break down.
Trim the root end and the dry green tops, keeping the pale lower 10โ15cm.
For soups and curries: cut the stalk into lengths and bruise it by bashing it with a rolling pin or the back of a knife. This releases the oils into the broth. Remove the pieces before serving.
For stir-fries, salads and pastes: slice very thinly or chop finely so it softens and releases its flavour quickly.
How to Use Lemongrass in Thai Cooking
Curry pastes: lemongrass is a key aromatic in many Thai curry pastes. Itโs in our Green, Panang and Massaman curry pastes, all stone-ground the traditional way.
Soups: bruised stalks simmer in hot and sour tom yum and creamy tom kha. Our Tom Kha Paste already includes lemongrass and galangal.
Stir-fries and marinades: finely chopped lemongrass with garlic and chilli makes a vibrant base for chicken, pork, prawns or tofu.
Drinks: steep bruised stalks in hot water for a fragrant lemongrass tea, or infuse a stalk in a bottle of vodka for a few days for a citrusy cocktail base.
Lemongrass in Thai Wellness Traditions
In Thailand, lemongrass isnโt only a kitchen herb. Itโs also part of samunprai, the Thai tradition of herbal wellness. Lemongrass is one of the herbs traditionally packed into steamed herbal compresses (luk pra kob), along with ingredients like turmeric and kaffir lime, used during Thai massage. Its fresh scent is also popular in aromatherapy oils and soothing herbal teas.
Frequently Asked Questions
What does lemongrass taste like?
Fresh, citrusy and slightly sweet, like a softer, more fragrant version of lemon, with a light floral note.
Which part of lemongrass do you use?
The pale lower part of the stalk. Peel away the tough outer layers and discard the dry green tops.
Can you eat lemongrass?
Yes, if itโs sliced very thinly or finely chopped. Larger bruised pieces are used for flavour and removed before eating.
What can I use instead of lemongrass?
Lemongrass paste is the closest swap. Lemon zest gives citrus flavour but lacks lemongrassโs floral aroma.
From Jumโs Kitchen
In Thai, lemongrass is called takrai, and for good reason itโs one of the first things a Thai cook reaches for. Some ingredients arenโt just flavour, theyโre the soul of the dish. You can substitute plenty of things in Thai cooking, but when lemongrass is missing, you feel it.
What I love about lemongrass is how forgiving it is once you understand the basics. Yes, you need to bruise it properly. Yes, the pale lower stalk is where the magic lives. But beyond that, itโs surprisingly hard to get wrong. Whether youโre making a quick tom yum on a Tuesday evening or spending a Sunday afternoon on a slow-simmered curry, lemongrass brings that bright, clean citrus note that ties everything together.
Itโs stone-ground into our curry pastes, which is part of why they taste the way they do. Keep a stalk or two in the fridge as well, and you can add that same brightness to soups, marinades and even a simple stir-fry. Once you start cooking with it, youโll wonder how you managed without it.
If you enjoyed our Get to Know: Lemongrass guide, give it a star rating and let us know in the comments how you like to use it! Explore more ingredient guides and recipes, and follow us on Instagram and Facebook.
