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 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.
- 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.
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.
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.
Lastly, transfer all ingredients into a food processor or blender. Blend till smooth like a paste.
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.
- 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.
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!
About 8 to 10 ounces when including all the rest of the suggested ingredients in this paste.
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
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!
Homemade Lemongrass Paste
- 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)
- 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.
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 🙏