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Home » Tips » Substitutions

Lemongrass Substitutes

Published: Feb 9, 2023 · Modified: Mar 8, 2023 by Ginny · This post may contain affiliate links.

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Lemongrass is a staple ingredient in various Asian cuisines so we’re not lacking amazing recipes using this herb. But what if you realize that you ran out? That’s where these lemongrass substitutes come in handy.

nine images of substitutes for lemongrass.
Looking For Some Lemongrass Substitutes?
Contents hide
1 What Is Lemongrass?
2 How To Use Fresh Lemongrass in Cooking
3 How To Substitute Dried Lemongrass For Fresh Lemongrass
4 The Best Substitutes for Lemongrass
5 Lemongrass Recipes You Should Try
6 F.A.Q.
7 Conclusion

Lemongrass can be such a defining flavor of Thai, Filipino, Vietnamese, Indonesian and other Asian cuisines. It’s not just citrusy; it’s also herbal, fragrant, and “wakes up” any dish it’s used in.

That said, sometimes it’s challenging to get a hold of fresh, or even dried, lemongrass.

If that’s the case, you don’t have to give up on the recipe altogether. Instead, you can use a substitute for lemongrass that can impart a similar flavor to your dish.

What Is Lemongrass?

Lemongrass is a name that collectively describes the fragrant grass family, Cymbopogon.

It’s been used in many cultures as a cooking ingredient and an herbal tea with medicinal qualities.

As an herb, lemongrass gives a potent lemon scent and a slight herbaceousness.

The fresh and dried forms of the plant are used in cooking to impart a lemon flavor without the added acidity.

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How To Use Fresh Lemongrass in Cooking

You can use fresh lemongrass in several ways depending on how you want its flavor to appear in the finished dish. It’s one of the most versatile herbs you can use.

  • As a flavoring herb in a soup or stew:

Cut the stalks into four-inch pieces and then bruise them slightly with a meat mallet or the back of a skillet. This releases all the oils but keeps the parts intact for when you fish them out later.

  • As an ingredient in the dish:

Make sure to remove the bulbous bit at the bottom along with any tough, fibrous external leaves. Then, chop up the tender stalks into rounds that get even softer during cooking.

  • As a flavoring paste:

Put the whole lemongrass stalk inside a food processor, along with any aromatics you want, like garlic and ginger, to make an aromatic paste. 

How To Substitute Dried Lemongrass For Fresh Lemongrass

Fresh and dried lemongrass both share the same citrus and herbal flavor. However, dried lemongrass has almost no water content, so its flavor is a lot more concentrated.

If you’re using dried lemongrass instead of fresh, use about one teaspoon for every stalk of fresh lemongrass. 

1 Teaspoon Of Dried Lemongrass = 1 Stalk Of Fresh Lemongrass

If you don’t have access to fresh or dried lemongrass, here are the best substitutes for it.

The Best Substitutes for Lemongrass

To get the right flavor intensity for the amount of lemongrass you need, we suggest following the conversion rate for each substitute.

SubstituteFreshDried
Lemon Zest1/2 Tsp Lemon Zest = 1 Lemongrass Stalk1/2 Tsp Lemon Zest = 1 Tsp Dried Lemongrass
Lime Zest1/2 Tsp Lime Zest = 1 Lemongrass Stalk1/2 Tsp Lime Zest = 1 Tsp Dried Lemongrass
Kroeung (Lemongrass Paste)1 Tbs Kroeung = 1 Lemongrass Stalk1 Tbs Kroeung = 1 Tsp Dried Lemongrass
Kaffir (Makrut) Lime Leaves1 Kaffir Lime Leaf = 1 Lemongrass Stalk1 Kaffir Lime Leaf = 1 Tsp Dried Lemongrass
Lemon Thyme1 Sprig of Lemon Thyme = 1 Lemongrass Stalk1 Sprig of Lemon Thyme = 1 Tsp Dried Lemongrass
Lemon Balm4 Lemon Balm Leaves = 1 Lemongrass Stalk4 Lemon Balm Leaves = 1 Tsp Dried Lemongrass
Lemon Verbena2 Lemon Verbena Leaves = 1 Lemongrass Stalk2 Lemon Verbena Leaves = 1 Tsp Dried Lemongrass
Lemon/Lime Juice1 Tsp Lemon/Lime Juice = 1 Lemongrass Stalk1 Tsp Lemon/Lime Juice = 1 Tsp Dried Lemongrass
Preserved Lemons1 Preserved Lemon = 1 Lemongrass Stalk1 Preserved Lemon = 1 Tsp Dried Lemongrass
Substitutions For Fresh And Dried Lemongrass

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Lemon Zest

bowl of fresh lemons stacked high with a blue dish towel in the background.
Just take the zest!

Lemon zest is a great substitute for lemongrass because lemons are available year-round everywhere.

In addition, it offers a great citrus flavor without adding unwanted acidity to the dish.

If you’ve never zested a lemon before, it’s pretty easy. All you have to do is run the lemon against a fine grater or microplane, then scrape off the yellow part of the skin only.

Try not to get any of the white pith underneath, as it tends to be very bitter.

To get the full lemongrass experience, which has a slightly herbaceous flavor, you can throw in a few leaves of arugula or spinach. 

Substitute 1/2 teaspoon of lemon zest for one lemongrass stalk.

Tip: If you have an overabundance of lemons you can make homemade lemon powder which has so many uses from salad dressings, rubs, and marinades to baked goods and even body scrubs!

Lime Zest

zest of a lemon with a black background.
Just like the lemon, you can use the zest of a lime.

Like lemon zest, lime zest can work in a pinch if you run out of lemongrass or don’t have it on hand.

Limes have a more fruity, almost floral scent that pairs well with Asian recipes.

Pay attention when zesting a lime because the outer rind is a little thinner than in a lemon, so you run a higher risk of reaching the bitter pith.

Make sure you wash and dry your citrus before zesting it. The skin traps many dirt and microbes you wouldn’t want in your food.

Substitute 1/2 teaspoon of lime zest for one lemongrass stalk.

Kroeung (Lemongrass Paste)

lemongrass on a table with a brown background.
Lemongrass paste is easily found in most Asian supermarkets and works great!

If you can’t find fresh or dried lemongrass but find a spice paste called Kroeung, you’re in luck! This aromatic lemongrass paste can be used in any kind of savory application for lemongrass.

It’s punchy, spicy, and has a strong flavor that can boost any soup, curry, or stir-fry to its maximum potential.

Just be aware that it’s not made of pure lemongrass, as it usually contains galangal or ginger, alongside an oniony element, like shallots.

It’s definitely not recommended for lemongrass-based desserts!

Substitute one tablespoon of Kroeung for one stalk of lemongrass. 

Kaffir (Makrut) Lime Leaves

lime leaves against a white background.
Use the whole lime! Even the leaves.

Kaffir lime is another staple in Southeast Asian cooking, thanks to its fragrant leaves and fruit.

Unfortunately, only the leaves are available in fresh form in Asian (and some large) grocery stores, so that’s what we’re using instead of lemongrass.

It also has a slightly herbal flavor, so it’ll be perfect in applications where lemongrass takes the lead.

These leaves shine the most where there’s a soup or curry base they can infuse all their oils into.

Substitute one Kaffir lime leaf for one stalk of lemongrass.

Lemon Thyme

lemon thyme in a pot outside.
Lemon thyme is a great home herb.

This herb is seriously underrated. Aside from being an excellent substitute for lemongrass, lemon thyme has a refreshing scent and flavor perfect for poultry, fish, and steak.

Substitute one sprig of lemon thyme for one stalk of lemongrass.

Lemon Balm

lemon balm plant filling up the whole screen.
Here’s another great herb to substitute with!

Lemon balm is another lemony herb that can do great instead of lemongrass. It particularly shines in desserts that require a citrus aroma without acidity, like custards and pie fillings.

Lemon balm is quite delicate and has a sweet finish, so it’s best to chop it up and add it once the dish is almost done. You won’t lose any of its aromatic compounds to the heat.

Substitute four lemon balm leaves for one stalk of lemongrass.

Lemon Verbena

lemon verbena outside with an overexposed background.
Another great herb you should have in your garden.

Lemon verbena used to be a lot more popular back in the day. Its leaves are mainly used as an herbal tea, but it works wonderfully in dishes that need that citrusy kick.

Be careful, as it’s much stronger than the herb mentioned above, lemon balm. If you use the same amount of lemon verbena in a dish, all you’ll be tasting is lemon verbena! 

Substitute two lemon verbena leaves for one stalk of lemongrass.

Lemon/Lime Juice

lemon-shaped bottle against a white background.
I think we all have this in our fridge. Not as good as the real stuff but can work in a pinch!

While not ideal, lemon or lime juice can stand in for lemongrass if you don’t have any other substitute.

I see it being useful for fish dishes like this honey dijon salmon recipe. Lemon juice balances out the flavors of fish like magic!

Lime juice has subtle floral notes and you’ll be surprised how delightful it can be in a marinade, as a salad dressing ingredient, or even in a side dish such as cilantro lime rice. It’s also a must-have in homemade guacamole.

Be sure to use it sparingly, or else the dish will turn out too acidic.

Substitute one teaspoon of lemon or lime juice for one stalk of lemongrass.

Preserved Lemons

lemons and salt and herbs on a table.
Preserving lemons is a great idea to keep the best lemons around a bit longer.

Preserved lemons are a great ingredient to have on hand as they last for ages.

Just beware that they’re packed in salt, so you’ll need to dial down the seasoning if you cook with them. Besides, they’re the least healthy alternative out of this list.

Substitute one preserved lemon for one stalk of lemongrass.

Lemongrass Recipes You Should Try

  • One-Pot Vietnamese Beef Stew: This highly aromatic stew will basically cook itself whether you are using the stovetop or a slow cooker. The perfect recipe for busy weekdays!
  • Paneer Lemongrass Coconut Curry: With balanced sweet and savory flavors, this is a curry even picky eaters will enjoy.
  • Grilled Lemongrass Chicken: This grilled chicken is like nothing you’ve tasted before. Super fragrant yet deeply charred skin and juicy meat will keep you coming back for more.
  • Green Curry Pastes: Traditional Southeast Asian curry pastes usually include minced lemongrass in their ingredients. It helps brighten up the intense, spicy flavors and adds a fresh touch to dishes.

All of your substitutes needs all in one handy reference spot! Comprehensive list substitutes here or to print off for your own menu binder. You to find an ingredient option that will allow you to not run out to the store or you may find a flavor combination you love even better than the original. Garlic Powder Substitute, Cojita Cheese Substitute, Parsley Substitute, Green Chilis Substitute, Italian Seasoning Substitute, Mustard Seed Substitute, Cilantro Substitute, Sriracha Substitute, White Pepper Substitute, Onion Powder Substitute, Five Spice Substitute, Turmeric Substitutes, White Wine Vinegar, Cardamon Substitute, Parsley Substitute, Cremini Mushroom Substitute, Egg Yolk, Leeks, Egg Wash, Coconut Cream, Tomato, Stewed Tomatoes, Coconut Sugar, Palm Sugar, Hoisin, Adobo, Chili Sauce, Oyster Sauce, Escarole, Watercress, Rice Wine Vinegar, Ketchup, Tomato Puree, Tomato Paste, Lemongrass, Chervil, Cheesecloth, Worcestershire Sauce, Fennel, Dark Soy Sauce.

F.A.Q.

Is Lemongrass Related To Lemons?


Despite its name and the shared scent, thanks to organic compounds called citral and limonene, lemongrass isn’t related to the lemon family.

Lemongrass is from a family called Poaceae, while lemons are from the family Rutaceae.

Can Lemongrass Be Used In Desserts?


Lemongrass can have a strong herbal flavor alongside its citrusy notes, which isn’t something people expect in desserts.

However, if you’re a fan of complex flavors that aren’t too familiar, you might enjoy desserts with lemongrass.

For dessert applications, fresh or dried lemongrass is usually steeped in cream or simple syrup to infuse its flavor.

Read instructions carefully because using a large amount of dried lemongrass can be too overpowering.

Does Lemongrass Have Any Medicinal Qualities?


Lemongrass has been used as a folk remedy for hundreds of years in many different cultures.

It has antimicrobial, anti-inflammatory, as well as antioxidant properties. Some people even claim it eases anxiety, besides being an excellent aid for troubled digestion.

Conclusion

Lemongrass is a staple aromatic in Southeast Asian cuisines. Yet, it’s not always available in any old grocery store.

That’s why finding a lemongrass substitute can help you access so many great recipes from different cultures.

Be sure to use the recommended conversion rates for herbal substitutes.

You wouldn’t want to end up with a dish that’s way too lemony, losing out on all the other amazing flavors you worked so hard to build!

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About Ginny

Hi! My name is Ginny and I know how busy life can be! I am a mom working hard to prepare healthy meals for my family that is always on the go!

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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