Trim off the woody base and remove the tough outer layers
Bruise the stalk with the back of a knife to release the aroma
Slice thinly for soups, curries, and stir-fries
Chop and simmer in broths, stews, and sauces
Infuse whole stalks in coconut milk, stock, or tea, then remove before serving
Grind with garlic, ginger, chili, and herbs for marinades or pastes
Use in curries with chicken, seafood, tofu, or vegetables
Add to rice while cooking for a subtle citrus flavor
Steep in hot water for herbal tea or drinks
Combine with lime, fish sauce, soy sauce, or coconut milk
Remove tough pieces before eating
Use only the tender inner part for very fine slicing
Freeze extra stalks for later use
Pair with basil, cilantro, mint, galangal, and kaffir lime leaves