Just bought some lemongrass at the H Mart. Any recipe suggestions?

[Flaxbee]

No pork or beef recipes please; chicken or vegetarian please :) :hi:

[begin_within]

1. It makes a yummy tea, if you don't use it for anything else.

Look for recipes for Vietnamese Lemon Grass Chicken.

[alphafemale]

2. It's used in Thai recipes quite a bit. nt

[xchrom]

3. Lemon Grass Chicken Soup

http://www.food.com/recipe/lemon-grass-chicken-soup-115440



Lemon Grass Chicken Soup

Ingredients:

Servings:

10
Servings Size

*

Update

* 3 quarts chicken broth
* 2 stalks fresh lemongrass (each 12 to 18 inches long)
* 12 slices fresh ginger (thin, quarter sized)
* 6 fresh jalapeno chilies
* 1 1/4 lbs cabbage
* 8 ounces mushrooms
* 2 carrots
* 2 lbs boneless skinless chicken breast halves
* 4 garlic cloves, peeled and chopped
* 1 (14 1/2 ounce) can diced tomatoes
* 1/2 cup lemon juice (approximate)
* 2 tablespoons asian fish sauce (nam pla or nuoc mam)
* 1/3 cup thinly sliced green onion
* 5 cups hot cooked rice
* 2 lemons, cut into wedges
* 1 1/2 cups chopped fresh cilantro

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1. 1 In an 1 to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard course outer layers from lemon grass and trim off and discard stem ends. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Cut one or two chilies in half lengthwise (use two if you'd like it spicy); stem remaining chilies (seed, if desired, for less heat), finely chop and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20 to 30 minutes.
2. 2 Meanwhile, rinse cabbage and cut into shreds about 1/4 inch wide and 2 to 3 inches long. Rinse mushrooms, trim off and discard stem ends and discolored parts, and slice lengthwise 1/4 inch thick. Peel carrots and slice 1/4 inch thick. Rinse chicken and cut into 1/4-inch thick slices 1 1/2 to 2 inches long.
3. 3 With a slotted spoon, remove and discard lemon grass, ginger and chilies from broth.
4. 4 Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8 to 10 minutes.
5. 5 Add chicken and tomatoes with their juice. Cover and cook over high heat until chicken is no longer pink in the center (cut to test). This will take about 3 to 5 minutes. Add lemon juice and fish sauce to taste. Sprinkle with green onions.
6. 6 Place rice, lemon wedges, cilantro and chopped chilies in separate bowls and offer with soup to add to taste.


Read more: http://www.food.com/recipe/lemon-grass-chicken-soup-115440#ixzz1G18BYcrr

[blueamy66]

6. That sounds good.

Thanks!

[xchrom]

7. i like the little red peppers in mine or even jalapeno. nt

[blueamy66]

9. I have a whimpy fiance....

may have to forgo the peppers. :-)

[HERVEPA]

4. When life gives you lemongrass,.....

make lemongrassaid.

[LynneSin]

5. I bought a bag of whole wheat Couscous and no clue what to do with it

Talk about strange impulse buys at the Reading Terminal Market in Philly.

[xchrom]

8. here's a recipe.

http://www.eatingwell.com/recipes/herbed_whole_wheat_couscous.html

ngredients

* 3/4 cup reduced-sodium chicken broth
* 2 scallions, sliced
* 2 tablespoons chopped fresh parsley
* 1/2 cup whole-wheat couscous

*
Preparation

1. Bring broth, scallions and parsley to a boil in a small saucepan. Add couscous, return to a simmer, cover and remove from the heat. Let stand, covered, 5 minutes. Fluff with a fork before serving.

Nutrition

Per serving: 256 calories; 1 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 47 g carbohydrates; 0 g added sugars; 10 g protein; 8 g fiber; 57 mg sodium; 62 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 3 starch