Lemongrass poll

I've been making a lot of tom ka soup lately, and I've been going back and forth between big chunks of lemongrass that are easy to pick out and small slices that are (somewhat) chewable. I don't think I like the texture of lemongrass much, so I'm leaning towards big chunks. I haven't tried mincing finely. What do you think?

6 comments:

  1. Lemongrass is fine in soups... about chewing, never try before. Lemongrass drinks are quite popular in Philippines I heard ... cheers! ~ bangchik

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  2. Hi Valerie, for soups I usually will use a stem (smash it flat first to release oil) of lemongrass but discard it after it's done cooking as it's tough to eat. I usually grind up my lemongrass into a paste for grilling meats but only use the white flesh part as it's most tender...Did you know they are fun and easy to grow in the garden?
    Lynn

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  3. Thanks lynn'sgarden! I did not know that it was easy to grow. I'll definitely try it!

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  4. I agree with Lynn -- use only the most inner white part. Very tender, lends itself to fine chopping. Paste works well, too! It won't be perennial in Bethesda -- it's not for me in Chincoteague, VA. But, it's worth putting in the garden.

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  5. I like the taste lemongrass, and the chewy roughage is decidedly good for the digestion.

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