Lemongrass soups

Lemongrass gives a bright, citrus aroma without sourness and is a key ingredient in Thai, Vietnamese, Indonesian and Burmese soups. The tough stalks are bruised and simmered in the broth or pounded into a spice paste, and are usually not eaten.

SoupWiki lists 7 soups with lemongrass. Typical total cooking time is about 90 minutes, ranging from 35 to 210 minutes, and a serving is roughly 200–550 kcal (estimates). The quickest is Tom Kha Gai (~35 min) and the lightest is Tom Yum (~200 kcal). None of them is vegetarian as usually made. All are served hot. They come from 5 countries, most often Indonesia, Thailand, Vietnam.