This homemade lemongrass paste adds bold, aromatic flavor to soups, curries, and marinades. With fresh lemongrass, garlic, and green chilis, it has the perfect balance of sweet, sour, spicy, and savory. And the best part? It comes together in 15 minutes!
With just a handful of ingredients and a quick blend, this lemongrass paste brings a burst of fresh, citrusy flavor to your favorite meals and marinades. If you love homemade flavor boosters, try my yellow curry paste!
Why I Love This Recipe
Most store-bought curry pastes lack depth or include ingredients like fish sauce (which is not vegan-friendly). But this lemongrass paste recipe is 100% vegan and still packed with flavor!
It’s super quick and easy to make—you only need 10 fresh ingredients and about 15 minutes. Plus, it stores well, so you can make a double or triple batch and use it throughout the week.
The combination of lemongrass, garlic, and serrano peppers creates the perfect balance of citrusy brightness, warmth, and spice. Whether you’re cooking Thai, Vietnamese, or fusion dishes, this paste makes everything taste better!
Ingredient Notes
Here's a breakdown of everything you'll need to make this lemongrass paste recipe.
- Lemongrass: Adds a bright, citrusy aroma and subtle earthiness to the paste. Most grocery stores or Asian markets carry lemongrass. Pick out the light green ones that are slightly soft near the bulbs (don't worry about the dry tops, as those will be discarded).
- Garlic & Shallots: Both add savory depth that creates a well-rounded paste.
- Serrano Peppers: Bring just the right amount of heat, but you can remove the seeds to tone it down.
- Vegan Worcestershire Sauce: Adds umami and a slight tanginess, balancing the fresh citrus notes.
- Sugar: Enhances the natural sweetness of the shallots and lemongrass, helping to round out the flavors. Use regular granulated sugar here.
- Galangal Root: Provides a peppery bite with a hint of citrus. This is really the only unusual ingredient, but you'll be able to find it in Asian food markets.
- Turmeric Powder: Adds an earthy depth and warm golden color to the paste.
- Lime Zest: Imparts fresh, zesty citrus notes that make this paste so aromatic.
- Salt: Enhances all the flavors, making them pop.
Substitutions
- Shallots: If need be, replace shallots with red onions.
- Serrano Peppers: To create a milder spice, swap serrano peppers for jalapenos. If you prefer more heat, try Thai chilis!
- Vegan Worcestershire Sauce: If you can’t find vegan Worcestershire sauce, use an equivalent amount of tamari or soy sauce for the umami element.
- Sugar: An equal amount of coconut sugar will also work here.
- Galangal: Galangal root is also known as Thai ginger, so if you can't find it, you can substitute ¼ cup of fresh ginger and a tablespoon of lime juice.
- Turmeric: If you don't have turmeric powder, use a teaspoon of grated fresh turmeric for every ½ teaspoon of powder.
- Lime Zest: Lemon zest also works for a slightly different citrus profile.
How to Make
This lemongrass paste is super easy to make using a food processor or blender. Just follow my tips and tricks for the best results.
Preparation
Remove the tough outer layers from the lemongrass stalks and discard them. Cut the bottom of each stalk (about 2 inches) and discard them, then slice the stalks crosswise. Roughly chop the shallots, serrano peppers, and galangal root.
Assembly
Step 1
Place all ingredients in a food processor or high-speed blender. Pulse several times to break down the fibrous ingredients before blending continuously (this helps prevent large chunks from getting stuck under the blades).
Step 2
Blend on high speed, occasionally scraping down the sides with a spatula. Continue blending until the mixture becomes smooth and paste-like. You can add a small splash of water or oil to help the paste blend more easily.
Step 3
Transfer the finished lemongrass paste to an airtight container or use it immediately. For the best flavor, let the paste sit for at least 30 minutes before using it to give the ingredients time to meld together.
Expert Tip
Lemongrass is naturally fibrous, so slicing it finely before blending makes a big difference in achieving a smoother, more even paste.
I also recommend using a food processor rather than a blender here. A food processor works better for breaking down fibrous ingredients without overheating or needing too much liquid.
Serving Suggestions
This lemongrass paste is so versatile! Use it as a base for Thai soups and curries (like lemongrass curry or Thai red curry with vegetables). Before cooking, you can also use it as a marinade on crispy baked tofu.
And one of my family's favorite dishes that I make with this paste is my vegan lemongrass ramen. Trust me, your family will love it, too!
Recipe Tips
- Fresh Lemongrass: Fresh stalks have the best flavor and aroma. Avoid dried lemongrass, as it lacks the essential oils that make this paste so fragrant!
- Adjust the Consistency: If the paste is too thick, add a teaspoon of water or oil. Be careful not to overdo it, as too much liquid can dilute the flavor.
- Balance the Flavors: The sugar and salt in this recipe help enhance the lemongrass’s citrusy aroma. Before storing, don't forget to taste and adjust both to suit your preference.
Frequently Asked Questions
For a milder paste, remove the seeds from the serrano peppers or use fewer chilis. If you want more heat, add an extra pepper or use a spicier variety (like Thai chilis).
Yes, but it will require more effort. Use a mortar and pestle to grind the ingredients into a smooth paste, or finely mix them by hand.
Lemongrass is fibrous, so make sure to slice it thinly before blending. If needed, add a teaspoon of oil or water to help the process.
No, the sugar helps balance the strong flavors of lemongrass and chili. It doesn’t make the paste noticeably sweet but enhances the overall flavor.
Storing
Let your lemongrass paste recipe cool before covering and storing it. Then, follow these simple storage tips.
Fridge: Store the paste in an airtight glass jar or container for up to 3 weeks. To prevent oxidation, press a piece of plastic wrap directly onto the surface before sealing.
Freezer: For convenience, spoon the paste into an ice cube tray (I like silicone molds with removable lids for easy removal), freeze until solid, then transfer the cubes to a sealed bag or container. This way, you can use small portions as needed for up to 6 months.
More Sauce Recipes
Easy Lemongrass Paste
DESCRIPTION
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 oil-free option
- 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.
Steve says
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.
Puja Verma says
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 🙏
Courtney says
Can I use green Korean chilies if i dont have serranos?
Puja Verma says
Yes, of course. Korean chilis will probably have a lower level of spice than serranos, but it should be fine.
Diane says
Can this paste be frozen?
Puja Verma says
Yes!😃 You can freeze the paste in an airtight container or ice cube trays. It can last up to 3 months in the freezer.