412 Handbook of herbs and spices
Lemongrass coconut rice
Ingredients Approximate measure
- Long grain rice 1 cup
- Lemongrass 2–3 stalk
- Coconut milk 3/4 cup
- Bay leaves 2
- Turmeric half tsp
- Salt to taste
Method
Wash rice under cold water. Bruise lemongrass by banging it with a heavy knife
handle or skillet. Put all ingredients into a saucepan. Slowly bring to a boil, stirring
occasionally. Lower the heat and cover. Simmer for 25 minutes or until all liquid is
absorbed. Let sit for 5 minutes with the cover on and then fluff with a fork. Remove
bay leaves and serve.
Vegetarian Pad Thai
Ingredients Approximate measure
- Rice noodles 8 oz.
- Fresh bean sprouts half cup
- Peanuts (chopped) half dry roasted
- Lemongrass two stalks
- Cilantro seven sprigs
- Cloves garlic four
- Jalapeno one stemmed and seeded
- Carrot (diced small) one medium size
- Egg two
- Peanut oil 1/4 cup
- Green onions (thinly sliced) four
- Sugar two tbsp.
- Lemon juice three tbsp
- Catsup two tbsp.
- Thai fish sauce (nam pla) two tbsp
- Lime one
Method
The creamy coconut and lemongrass base is loaded with chunks of white meat chicken.
Other Thai lemongrass preparations are listed below.
Tom Yum Koong – Thai traditional jumbo shrimp soups with lemongrass, lime leaf,
mushrooms, chilies paste and lime juice. Garnished with cilantro.
Tom Ka Kai – sliced chicken breast cooked in coconut milk with mushrooms, galangal,
lemongrass, lime leaf and chilies paste. Garnished with cilantro.
Tom Yum Poh Tak – seafood combination in spicy soup with lemongrass, lime leaf,
mushrooms, chilies paste and lime juice. Garnished with cilantro.
To m Yu m K a i – sliced chicken breast in spicy soup with lemongrass, lime leaf,
mushrooms, chilies paste and lime juice. Garnished with cilantro.
Yu m – grilled barbecue beef, pork or chicken steak, sliced and tossed with lime
dressing, chilies, red onions, tomatoes, cucumbers and lemongrass. Garnished with
lettuce, scallions and mint leaf or sweet basil.