Takrai (Lemongrass)
トムヤムクンの骨格！爽やかなレモン香を放つ硬い茎
Description
Lemongrass. The structural backbone of Tom Yum Goong. The tough stalks release a potent lemon aroma that erases seafood odors and stimulates appetite.
Classification: Aromatic Herb
Shops selling Takrai (Lemongrass)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lemongrass stalks
Instructions
- (Prep) Smashed with a knife and boiled for broth, or sliced paper-thin across the fiber to be eaten raw in salads.
Learn more Substitutes, pairings, tips
Key spices
Takrai's own citrus aroma
Substitutes at Japanese supermarkets
Lemon peel + Ginger (aroma concept)
Pairing
Tom Yum Goong / Larb
Trivia
[Difference] While BD uses it heavily in meat rubs, Thailand teams it with Galangal and Kaffir lime leaves to create the ultimate 'soup aromatic trinity'.
Eating tips & etiquette
Large chunks in soup are for broth and too woody to eat; push them aside. Paper-thin slices in salads are eaten raw.
Allergen
None