Lemongrass Paste Recipe
Serving Size: 8 servings
DESCRIPTION
This easy homemade lemongrass paste is bright, citrusy, and packed with fresh aromatic flavor. Ready in just 15 minutes, it’s a versatile flavor booster for curries, soups, noodles, stir-fries, marinades, and more.
EQUIPMENT
- Food Processor or High Speed Blender to finely process paste
- Vegetable Peeler to peel galangal root
- Kitchen Knife (sharp) to chop vegetables
- Zester to shave the outer skin of the limes
INGREDIENTS
- 6-8 stalks lemongrass approx. 1 cup when thinly sliced
- 12 cloves garlic
- 1 whole shallot
- 2 whole serrano peppers (slice the chili to remove some seeds, if you don't want too much heat)
- ¼ cup Worcestershire sauce (vegan) or low sodium soy sauce
- ¼ cup sugar
- ¼ cup galangal root 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
METHOD
- Peel and discard the tough outer leaves, root ends, and dry green tops of the lemongrass. Thinly slice the tender, pale yellow and light green inner core.
- Carefully peel the skin of the galangal root using a small pairing knife or vegetable peeler.Zero-waste tip: Store the extras in the freezer and use when needed.
- Use a zester to remove the outer layer of the limes. Make sure not to go deep into the white pith. Zero-waste tip: Squeeze out the lime juice and store it in an air-tight mason. Keep in the refrigerator and use as needed.
- Roughly chop shallots, Serrano peppers, and peeled galangal root.Note: For a milder flavor, remove the seeds from the Serrano peppers.
- Add all ingredients into the bowl of your food processor . Pulse 5-7 times to break up the fibrous lemongrass and tough galangal before switching to continuous blending.
- Blend continuously until a thick, finely processed paste forms. Pause and scrape down the sides of the bowl as needed. If the mixture stops moving, add a splash of water just to free the blades.
- Transfer the paste to an airtight glass jar or container. Let it rest at room temperature for 30 minutes to allow the aromatic oils to meld before using.
NOTES
- Use the tender stalks: Remove the tough outer layers and use only the pale yellow and light green portions of the lemongrass for the best texture.
- Slice it thinly: Thinly slicing the lemongrass before processing helps break down the tough fibers and prevents a stringy paste.
- Go easy on the water: If the mixture isn't moving through the blades, add just a small splash of water at a time to keep the paste thick and flavorful.
- Don't over blend: The finished paste should be thick and finely processed with no large pieces remaining, but it doesn't need to be completely smooth.
NUTRITION
Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 434mg | Potassium: 138mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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