Lemongrass, galangal, lime leaf
Lemongrass smells lemony thanks to a compound called citral. Galangal, a ginger relative, adds a piney, peppery bite. Makrut lime leaves add a floral citrus note. All three lock their oils in tough tissue, so bruise, slice thin or tear them.
How to prep each one
Trim lemongrass at the root, peel off the tough outer layers and use the pale lower part. Slice galangal thin across the fibers. Tear lime leaves or cut them into threads, minus the hard center rib. Lift whole pieces out of the broth after cooking.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Why do you bruise a lemongrass stalk with the back of a knife before adding it to soup?
It cracks the fibers so the oils escape. Broken fibers release citral and other aroma oils into the broth.
True or false: Galangal and ginger taste the same, so you can swap them freely.
False. Galangal and ginger are relatives but taste different: galangal is piney and sharp, ginger is warmer and sweeter.
What went wrong? You drop three whole makrut lime leaves into a stir-fry sauce at the last second. The dish barely smells of lime leaf.
Whole leaves release little oil until torn or sliced. The oils sit inside the leaf tissue, and tearing or slicing opens it.
Fill the blank: The lemony smell of lemongrass comes mainly from a compound called ___.
The lemony smell of lemongrass comes mainly from a compound called citral. Citral gives lemongrass its lemony scent.
Which part of a lemongrass stalk do you slice or pound into a paste?
The pale, tender lower part. It breaks down well and holds the most aroma.