Lemongrass Brooklyn Menu

Wrapped with celery, cabbage, carrot, and bean thread. Served with sweet & sour sauce.

Deep-fried white tofu with Thai sweet chili sauce.

Stuffed with chicken, potatoes, onions, and curry powder.

Thai BBQ wings marinated with lemongrass, garlic, and turmeric chili powder. Served with sweet chili sauce.

Crispy fried wonton stuffed with minced chicken. Served with sweet chili sauce.

Steamed or fried. Minced shrimp dumpling with water chestnuts. Served with soy vinaigrette sauce.

Steamed or fried. Stuffed with napa, brown tofu, mushroom, and carrot. Served with basil garlic dipping sauce.

Steamed or fried. Stuffed with chicken, carrots, mushrooms, and water chestnuts. Served with soy vinaigrette sauce.

Fried vegetarian chive dumpling. Served with soy vinaigrette dipping sauce.

Crispy fried wonton stuffed with cream cheese and crab stick seasoned with curry powder. Served with sweet chili sauce.

Chicken grilled on skewers served with peanut sauce and cucumber sauce.

Deep-fried breaded squid served with traditional hot sauce.

Crispy shrimp roll served with sweet & sour sauce.

Crispy shrimp in creamy lychee sauce and organic salad.

Organic mixed greens, bean sprouts, cucumber, glass noodles, and tofu wrapped in rice paper.

Most popular Thai salad with tomato, carrot, and string bean in traditional papaya salad dressing.

Grilled beef salad tossed with dressing of lime juice, chili, sweet onion, scallion, and bell pepper.

Crispy duck confit with mixed greens, sweet onion, scallion, pineapple, and cashew nuts in spicy lime juice.

Grilled shrimp mixed with fresh mango, spicy hot & sour sauce, cucumber, sweet onion, scallion, and bell pepper.

Galangal coconut milk broth with lime juice, pepper, and mushroom.

Chicken wonton with bok choy in clear soup.

Green curry paste, chili, bamboo shoot, bell pepper, long hot pepper, basil leaves, and egg mixed with rice.

With fresh basil, bell pepper, onion, chili paste, and egg.

Chiang Mai-style egg noodles topped with coconut yellow curry gravy, broccoli, green mustard, bean sprouts, and dry shallots.

Udon noodles sautéed with chili, sweet soy sauce, basil, tomato, onion, and lime juice.

Broad rice noodles sautéed with chili, sweet soy sauce, basil, tomato, onion, and lime juice.

Thai country-style stir-fried broad rice noodles with Chinese broccoli, broccoli, and egg.

With mild chili garlic sauce.

With tamarind garlic sauce.

With scallion, garlic pepper sauce.

With pineapple, scallion, onion, and tomato in sweet & sour sauce.

Clear vegetarian soup base with bean sprouts, Chinese broccoli, fried garlic, scallion, and cilantro.

Hot & sour clear lemongrass broth, lime leaf, served with bean sprouts, Chinese broccoli, and fried garlic.

A rich, thick red curry cooked with coconut milk, basil leaves, pepper, and green bean.

Muslim-influenced curry with tamarind juice, potatoes, peanuts, and onions.

Bangkok City popular curry sauce with kaffir lime leaves and toasted coconut shreds.

Bamboo shoots, bell pepper, eggplant, basil, and coconut milk.

Green curry with basil, eggplant, string bean, bell pepper, and coconut milk.

Sautéed with onion, bell pepper, garlic, scallion, and fresh chili.

Choice of meat sautéed with mixed vegetables topped with peanut sauce.

With bell pepper, dried chilies, mushrooms, cashew nuts, and onion.

Sautéed with bell pepper, Thai chili paste, onion, and basil.

Stir-fried with julienned ginger, soybean, onion, pepper, and oyster sauce.

Sautéed American broccoli with garlic sauce and, choice of meat.

Eggplant stir-fried in black bean basil sauce.

Sautéed Chinese broccoli with garlic, carrot, and brown sauce.

Sautéed with shiitake mushroom and chili paste.

Sautéed mixed vegetables with peanut coconut curry sauce.

Sautéed mixed vegetables & tofu with basil chili paste sauce.

Fried half duck with tamarind garlic sauce.

Tender half duck with Choo Chee curry sauce, coconut shreds, coconut milk, string bean, pepper, and lime leaves.

Tender half duck, lychee fruit, pineapple, tomato, bell pepper, string bean, and basil in coconut red curry sauce.

Chicken breast marinated with lemongrass, grilled, and served over a bed of braised onion, sweet basil, mushroom, and black bean sauce.

Chicken or beef in teriyaki sauce with steamed mixed vegetables.

Jumbo shrimp sautéed with glass noodles, ginger, scallion, celery, and pepper in clay pot.

Sautéed jumbo shrimp, squid, scallops, mussels, string bean, bell pepper, and eggplant in chili paste.

Grilled marinated pork ribs and bok choy with homemade BBQ sauce.

Jumbo shrimp, squid, scallops, and mussels with coconut milk, basil leaves, string beans, pineapple, and pepper in Panang curry sauce.

Jumbo shrimp, scallops, squid, clear noodles, pepper, scallion, and onion in clay pot.

Crispy chicken in tropical mango sauce.

Crispy shrimp in tropical mango sauce.

Hot & sour lemongrass broth with lime juice, pepper, mushroom, cream, cilantro, and jumbo shrimp.

Grilled beef Halal steak with sautéed pepper, onion, and lime leaves.

Organic roasted pork belly and crispy pork belly with brown sauce, hard-boiled egg, and cilantro.

Served with mixed vegetables and teriyaki sauce.

Vanilla.

Cheesecake top with Blueberry served with vanilla ice cream.

Seasonal, Mango Ice Cream served with coconut sticky rice with mango chunks.

Vanilla ice cream

Vanilla.