(sour and spicy soup) and homemade curry paste.
To prepare, discard the tough outer layer, and cut off the straw like top. Use the lower slightly bulbous part for cooking. Mince the long grey green spears crosswise finely for curry or smash the bulb with the side of a heavy knife for soups. For salads, slice crosswise with a very sharp knife into as thin as possible rounds.
To store place in water, like fresh flowers, changing the water when cloudy and rinsing the ends of the lemon grass with fresh water. It will keep up to 3 weeks in this way.
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