How is Lemongrass used in Thai cooking?

Lemongrass - dta krai - is the tall, grassy stalk that runs through so much Thai cooking. You strip the tough outer layers and use roughly the lower third, the pale base, crushed to release its bright, lemony oils. Bruised whole it perfumes soups like tom yum; finely sliced or pounded it goes into curry pastes. Beyond flavour it has a long medicinal life - used for upset stomachs, nausea, colds, and fatigue. We smash the base with the back of a knife first, which opens the fibres so the fragrance comes through.

Can I cook with Lemongrass in a Chiang Mai cooking class?

Yes - we use Lemongrass in our hands-on classes. Explore them on our Cooking Classes page.

Lemongrass - Fresh Thai Vegetables | Thai Akha Kitchen

Lemongrass - dta krai - is the tall, grassy stalk that runs through so much Thai cooking. You strip the tough outer layers and use roughly the lower…

Lemongrass - Fresh Thai Vegetables | Thai Akha Kitchen Lemongrass - dta krai - is the tall, grassy stalk that runs through so much Thai cooking. You strip the tough outer layers and use roughly the lower…