Chicken lemongrass

I’ve decided to try another Thai recipe and I will choose something with lemongrass flavour.


  • 2-3 stalks fresh lemon grass
  • 1 lb boneless/skinless chicken thighs; wash thoroughly and cut thighs in small cubes
  • 3-5 cloves garlic (minced)
  • 1/4 tsp freshly­ ground black pepper
  • 1 Thai chili pepper
  • 2 tbsp palm sugar (I used brown sugar)
  • 1 tsp sea salt
  • 2 tbsp Thai fish sauce
  • 4 tbsp peanut oil

1. Cut off the woody tops and bottoms of the lemon grass, remove the outer 2-­3 layers of the stalk and cut the tender middle section into 1/2″ lengths. Bruise the lemon grass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.
2. Combine bruised lemon grass, chicken thighs, garlic, black pepper, ground Thai chili, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate for at least ­2 hours or overnight.
3. Heat a wok over medium-­high heat and add the peanut oil, swirling to coat the entire surface. Heat the oil for 1 minute and add the marinated chicken mixture. Stir­ fry for 15 minutes (the chicken and sauce will thicken and become caramelized). Remove from heat and serve with cold cucumber slices, lettuce and jasmine rice (I had mixed rice with broccoli)

See original recipe at


Spicy chicken thai soup

After I did this soup almost every other week, I decided to modify it based on my taste.

  • 2 1/2 pounds boneless skinless chicken thighs
  • 6 oz oyster mushrooms
  • 6 oz champignon mushrooms
  • 2 red onions
  • 5 tbsp fish sauce
  • 1/2 bunch cilantro
  • 2-3 limes
  • 3 14-oz cans coconut milk
  • 4 tsp red curry paste
  • 6 clove garlic
  • 4 inch piece ginger
  • 5-6 stalks lemongrass (or lemon zest)
  • 1 tbsp vegetable oil
  • 2 quarts chicken stock