This recipe was developed as a way to enjoy the fresh lemongrass Robin grows in our backyard. Serve it with grilled tofu cutlets on rice noodles or dip grilled cheese sandwiches into its green goodness.
1 cup canned unsweetened coconut milk
1 cup fresh cilantro leaves (no stems)
6 tablespoons chopped tender inner stalks lemongrass
2 tablespoon fresh ginger (grated)
4 large green onions (coarsely chopped)
4 jalapeño chilies (seeded – coarsely chopped)
Juice of 1 lemon
2 garlic cloves (peeled)
Salt to taste
Combine coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by the teaspoon for desired texture. Season to taste with salt. Serve at room temperature.