Lemongrass

Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.

The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass, and fragrant spices? Black peppercorn and lots of it.

This Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes.

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.

Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor for an easy weeknight meal.

Meltingly tender short ribs braised in a rich coconut-milk-based sauce stay bright thanks to Thai flavors and fresh lime. Be sure to make plenty of rice!

With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad.

Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.

A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.

You’ll want one of these delightfully frosty lime slushies, infused with lemongrass and sweetened with honey, in hand at every summer cookout.

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

No, you cannot substitute lemons (or grass).

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

It’s impossible to stop eating these green beans.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

How to unlock tons of flavor without endless chopping.

Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.