Lemongrass

Store fresh lemongrass in the refrigerator, wrapped in a damp paper towel and sealed in a plastic bag. Dried or powdered lemongrass can be stored in an airtight container at room temperature.

To prepare fresh lemongrass, trim off the root end and the tough top leaves. Bruise the stalk by pounding it with the back of a knife or a rolling pin to release its flavor, then chop finely or add whole to liquids for simmering.

Use the tender inner core for dishes where you want a strong lemongrass flavor, and the tougher outer layers for broths and curries where it will be removed later.

Dried lemongrass can be rehydrated in hot water for about 10 minutes before use, or added directly to soups and stews.

Chicken

Seafood (shrimp, fish)

Coconut milk

Chili peppers

Galangal

Garlic

Ginger

Lime

Curries

Soups (like Tom Yum)

Using too much tough outer stalk when finely chopping: This can result in woody, unpleasant pieces in your dish.

Not bruising the stalk before chopping: This prevents the full flavor from being released into your food.