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    Home » Recipes » Condiments

    Homemade Lemongrass Paste Recipe

    Published: Aug 3, 2022 · Modified: Nov 22, 2022 · by Puja Verma

    Jump to Recipe Print Recipe

    Presenting this super easy, homemade Lemongrass Paste recipe using fresh ingredients. This recipe makes Asian cooking simple to do as it combines all essential flavors; sweet, sour, spicy and salty.

    Lemongrass Paste in a bowl with fresh ingredients.
    Homemade Lemongrass Paste

    Lemongrass is a tropical herb plant that is packed with a strong citrusy flavor. It's widely used in Asian cooking; mainly Thai and Vietnamese curries, soups, and salads.

    Most store bought lemongrass pastes either lack flavor or they include ingredients like fish sauce; which is not vegan. This lemongrass paste recipe is 100% vegan and very flavorful.

    One of my most popular dishes made at home is using this lemongrass paste. If you decide to give this paste a go, then try making my Vegan Lemongrass Ramen with it. It will be one of the best ramens you've ever tasted.

    Ingredients Notes

    Ten ingredients separately placed in individual bowls.
    • Lemongrass - Lemongrass can look a little daunting at first; it's a tall grassy clump with woody stalks, and a hard lower root. But it only takes one sliced stalk to release it's lemon-floral fragrance, and it has everyone craving those Asian cuisines.
    • Garlic - For depth of flavor.
    • Shallots - For depth of flavor.
    • Serrano Peppers - To add a spicy kick.
    • Vegan Worcestershire Sauce - If you can’t find vegan Worcestershire sauce, replace it with an equivalent amount of tamari or soy sauce for the umami element.
    • Sugar - To add sweetness.
    • Galangal Root - Galangal root is probably the only other unusual ingredient noticed in this paste because it is mostly only sold in Asian grocery stores.
    • Turmeric Powder - For depth of flavor and color.
    • Lime Zest - To make the flavors pop.
    • Salt - For a salty depth.

    See recipe card for quantities.

    How to make lemongrass paste

    This Lemongrass Paste is super easy to make using a food processor or blender. Here's how to do it.

    Peeled lemongrass stalks.
    Chopped lemongrass stalk from the bottom 2 inches.
    Chopped lemongrass stalks on wooden surface.
    A pile of minced lemongrass.

    First peel and mince the lemongrass. Peel the dry outer layers, and discard them. Roughly cut the bottom of each stalk (about 2 inches) and discard. Finely mince the lemongrass stalks and set aside for food processing along with the rest of the ingredients. For visual, please visit @greenheartlove on Instagram.

    A wooden cutting board with chopped shallots, green peppers, and galangal root.

    Then, chop the shallots, Serrano peppers, and galangal root. Don't need to chop a certain way; just make them small enough to easily blend.

    Top view of the food process with all the ingredients for lemongrass paste.
    Top view of a food processor with blended lemongrass paste.

    Lastly, transfer all ingredients into a food processor or blender. Blend till smooth like a paste.

    A mason jar filled with green and yellow paste and lemongrass, galangal root, and peppers in the background.

    Storage Tip:  Refrigerate lemongrass paste for a good 3 weeks, and use as needed. You can also freeze 2 to 4 tablespoons of the paste in cub molds for about 6 months for future convenience. I like to use the Silicone Ice Cube Molds with Removable Lids.

    Substitutions

    • Galagal Root - Galangal root is related to regular ginger; it, in fact, is also known as Thai ginger. However, galangal flavors are more citrusy than a regular ginger. f you can't find galangal root, you can substitute it with a regular ginger in addition to some lemon juice to balance out the taste. So if you are substituting with a ¼ cup of fresh chopped ginger, then also add 1 tablespoon of lemon juice.
    • Serrano Peppers - Serrano peppers can also be replaced based on your tolerance to spice. We can't take too much heat, so I literally slice open the Serrano peppers, and remove most of the white pepper seeds. But if you like it spicy, then keep the pepper seeds. You can also go spicer, if you use Thai chilis, instead of Serrano peppers.
    • Shallots - Onions are a fine replacement, if need be.
    What do you use lemongrass paste for?

    Use it as a base for your soups and curries. Mix it in your salads, or coat it on your tofu bites before baking. One of my most popular recipes uses this lemongrass paste as the base is Lemongrass Ramen Noodle Soup. It's a must try! A bowl of ramen noodles with veggies and tofu.

    1 stalk of lemongrass equals how much paste?

    About 8 to 10 ounces when including all the rest of the suggested ingredients in this paste.

    Where to buy lemongrass?

    Most grocery stores or an Asian market. It's best to pick out the light green ones that are slightly soft near the bulbs. Don't worry about the dry tops; since all that we will be discarded.

    More Easy Asian-Style Cooking Recipes

    • Lemongrass Ramen
    • Chili Garlic Green Beans
    • Red Thai Curry
    • No-Fry Crispy Tofu
    • Jackfruit Lettuce Wrap

    If you try this recipe, let us know your thoughts! Leave a comment, rate it, and don’t forget to tag a photo @greenheartlove on Instagram. Thank you!

    Lemongrass Paste - green heart love

    Homemade Lemongrass Paste

    5 from 6 votes
    Prep Time: 10 minutes mins
    Cook Time: 5 minutes mins
    Total Time: 15 minutes mins
    Serving Size: 1 cup
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    You can find endless flavor inspirations with this stir-in lemongrass paste. I make about a cup and store in the refrigerator to use as needed for a good 3 weeks. You can add it to almost all your Asian soups, noodles, curries, and stir-fries. We personally love this paste in our Lemongrass Ramen.

    INGREDIENTS
     
     

    • 1 cup lemongrass minced
    • 12 cloves garlic
    • 1 whole shallots chopped
    • 2 whole serrano peppers (slice the chili to remove some seeds, if you don't want too much heat)
    • ¼ cup vegan worcestershire sauce
    • ¼ cup sugar
    • ¼ cup galangal root peeled & chopped (or ¼ cup of chopped reg ginger plus 1 tablespoon of lime/lemon juice)
    • 1 teaspoon turmeric powder
    • ½ teaspoon salt
    • ¼ cup lime zest (grate outside of the peel with a fine grater)

    METHOD
     

    • Peel the dry outer layers of the lemongrass and discard them. Roughly cut the bottom of each stalk (about 2 inches) and discard. Finely slice the lemongrass stalks crosswise and set aside.
    • Roughly chop shallots, Serrano peppers, and galangal root.
    • Place all ingredients in a food processor (I used a food processor) or blender. Process several times, and use a spatula to clean the side to make sure it's all mixed well until texture is smooth and pasty.

    NOTES

    Note: Refrigerate lemongrass paste for a good 3 weeks, and use as needed.
    Check out our instagram feed for a quick visual on how to make the lemongrass paste.

    NUTRITION

    Serving: 1tablespoon | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 129mg | Potassium: 78mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
    Course: Condiments
    Cuisine: Asian
    Keyword: how to make lemongrass paste, lemongrass paste
    Tried this recipe?Let us know how it was!
    « Vegan Ramen Noodles with Lemongrass Broth
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    Reader Interactions

    Comments

    1. Steve says

      November 16, 2022 at 3:42 pm

      Hey there,
      Great site.
      Just wanted to let you know real quick, as a professional cook who has to look out for people’s food allergies, you should be aware that almost all Worcestershire sauces contain anchovies. The key ingredients in it are vinegar, tamarind, sugar, onions, and anchovies. It is not a vegan or vegetarian ingredient. Only a handful of companies make vegan Worstershire. Just thought you ought to know.

      Reply
      • Puja Verma says

        November 21, 2022 at 12:12 am

        So kind of you to bring this to my attention. To make it clear to others, I've updated the recipe post with exactly which vegan Worcestershire sauce I use. Thank you 🙏

        Reply

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    Puja from Green Heart Love

    I’m Puja! I love creating, developing & exploring vegan recipes made entirely from whole food & plant based ingredients.

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