Easy Lemongrass Paste
Serving Size: 1 cup
DESCRIPTION
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!
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.
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
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