Lemongrass Paste

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

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.

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