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 best lemongrass substitutes come in handy.
Lemongrass can be such a defining citrusy 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 complex flavor to your dish.
What Is Lemongrass?
Lemongrass is a name that collectively describes the fragrant grass family, Cymbopogon, and is a staple in Southeast Asian cuisine.
It’s been used in many cultures as a cooking ingredient in a variety of dishes such as sauces, soups, and stir-fries. It also makes an excellent 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.
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 fresh 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.
| Substitute | Fresh | Dried |
|---|---|---|
| Lemon Zest | 1/2 Tsp Lemon Zest = 1 Lemongrass Stalk | 1/2 Tsp Lemon Zest = 1 Tsp Dried Lemongrass |
| Lime Zest | 1/2 Tsp Lime Zest = 1 Lemongrass Stalk | 1/2 Tsp Lime Zest = 1 Tsp Dried Lemongrass |
| Kroeung (Lemongrass Paste) | 1 Tbs Kroeung = 1 Lemongrass Stalk | 1 Tbs Kroeung = 1 Tsp Dried Lemongrass |
| Kaffir (Makrut) Lime Leaves | 1 Kaffir Lime Leaf = 1 Lemongrass Stalk | 1 Kaffir Lime Leaf = 1 Tsp Dried Lemongrass |
| Lemon Thyme | 1 Sprig of Lemon Thyme = 1 Lemongrass Stalk | 1 Sprig of Lemon Thyme = 1 Tsp Dried Lemongrass |
| Lemon Balm | 4 Lemon Balm Leaves = 1 Lemongrass Stalk | 4 Lemon Balm Leaves = 1 Tsp Dried Lemongrass |
| Lemon Verbena | 2 Lemon Verbena Leaves = 1 Lemongrass Stalk | 2 Lemon Verbena Leaves = 1 Tsp Dried Lemongrass |
| Arugula Leaf | 1 Arugula leaf + 1 Tsp Lemon Zest = 1 Lemongrass Stalk | – |
| Lemon/Lime Juice | 1 Tsp Lemon/Lime Juice = 1 Lemongrass Stalk | 1 Tsp Lemon/Lime Juice = 1 Tsp Dried Lemongrass |
| Mint | 2 Tsp Fresh Mint = 1 Tsp Fresh Lemongrass | 1/2 Tsp Dried Mint = 1 Tsp Dried Lemongrass |
| Coriander + Ginger | 2 Tsp Fresh Ginger + 2 Tsp Coriander Stalks = 1 Lemongrass Stalk | – |
| Preserved Lemons | 1 Preserved Lemon = 1 Lemongrass Stalk | 1 Preserved Lemon = 1 Tsp Dried Lemongrass |
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Lemon Zest
Lemon zest is an excellent lemongrass replacement 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
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 tablespoon of lime zest for one lemongrass stalk.
Kroeung or Kreung (Lemongrass Paste)
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
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
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 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 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.
Arugula Leaf
Arugula is herbal and tangy, two key components for a good lemongrass substitute. To make it even better, it needs to be mixed with lemon zest.
Lemon zest will add the citrusy aroma needed to bring this replacement closer to the flavor of lemongrass.
1 Lemongrass stalk = 1 Arugula leaf + 1 teaspoon of lemon zest
Lemon/Lime Juice
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.
Mint
While not an exact replacement, mint will perfectly fill in the flavor gap in recipes that call for lemongrass.
1 Teaspoon of dried lemongrass can be substituted by 1/2 teaspoon of dried mint. To replace fresh lemongrass, use twice as much mint.
Coriander + Fresh Ginger
Ginger’s spiciness and intensity blends with the fresh and floral flavor of fresh coriander to make an excellent alternative to lemongrass, especially, in broths, soups, and curries.
The coriander stalks are better for this purpose than the leaves as they’re more flavorful. Also, if possible use freshly grated ginger or minced ginger rather than dried.
2 Teaspoons of fresh ginger + 2 Teaspoons of coriander stalks = 1 Stalk of lemongrass
Preserved Lemons
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.
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F.A.Q.
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.
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.
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.
Lemongrass is an herb and lemon is a fruit. Both have a citrusy flavor but lemons are also tart while lemongrass has some gingery notes.
Lemon and lime zest are good substitutes for lemongrass that are also easily available. Lemongrass paste, lemon verbena, and lime leaves are also suitable alternatives.
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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