8 Excellent Lemongrass Substitutes

Lemongrass is a typical tropical island plant that gives meals a lemon and ginger taste.

It is a prominent component in South Asian meals and may be eaten raw or cooked; it is often mixed into Thai curry pastes and is used to spice up tea and other beverages by certain people.

Lemongrass, on the other hand, is not always in season, so when you can’t locate lemongrass, use excellent lemongrass replacements like kreung, dried lemongrass, lemon zest, keffir lime leaves, and others.

Best Lemongrass Substitutes

There are many lemongrass replacements, some of which are frequently accessible depending on the season, so choose one that you can quickly get or purchase and preserve for future use.

You’ll also want to watch the quantity of lemongrass replacement you use, since you don’t want an overbearing taste to spoil your meal.

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1. Lemon Zest

Lemon zest is the closest and finest alternative for fresh lemongrass, and lemons are available all year in your local market or supermarket.

Grate some fresh lemon zest into your meal to mimic the zesty citrus flavor of lemongrass.

If your recipe asks for two short stalks of lemongrass, use the zest of one medium-sized lemon.

Arugula, which has a peppery flavor, may be used to emulate the herbaceous notes of lemongrass for a more creative touch. Just toss in one arugula leaf and a teaspoon of fresh lemon zest.

This combination imparts the taste of one stalk of lemongrass and is ideal for fish stew and broth.

2. Kreung (Lemongrass Paste)

Lemongrass paste, also known as kreung, is a mixture of shallots, galangal, and crushed lemongrass that originated in Cambodia and is another excellent lemongrass replacement that can be used in a variety of cuisines.

Replace one tablespoon of chopped fresh lemongrass with one tablespoon of kreung paste.

Kreung paste is available in squeezable tubes, making it simple to use and store. It is available online, at Asian food shops, and in any grocery store that carries Cambodian cuisine.

3. Dried Lemongrass

Dried lemongrass is an excellent replacement for recipes with meat or poultry and a sauce base.

Keep in mind that the concentration of herbal and lemony taste in dried lemongrass is stronger, so use it with care.

One fresh lemongrass stalk may be substituted for one teaspoon dried lemongrass.

4. Keffir Lime Leaves

Since keffir lime leaves are lemony, they provide a citrus scent comparable to lemongrass when added to recipes. It may be utilized whole or cut into pieces with the midrib removed.

You may add lime juice and lime zest, or lemon juice and lemon zest, to your food to boost the citrus taste even more, particularly in soups and curries.

Replace one stalk of lemongrass with one keffir lime leaf, one tablespoon of lime zest, and two teaspoons of freshly squeezed lemon juice.

Remember to remove the keffir lime leaves from the dish before serving, since they are not edible, much like a bay leaf.

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5. Fresh Coriander And Ginger

To add a zesty and fragrant taste to soups and broths without using lemongrass, crush or mince two teaspoons of coriander stalks and two teaspoons of fresh ginger root for every one lemongrass stalk called for in the recipe.

Coriander stalks have a more distinct and powerful taste than the leaves, making them a superior replacement.

Fresh ginger root also has a sweet and spicy flavor that is similar to lemongrass. When combined, they provide a taste that is quite similar to lemongrass and may be utilized in a variety of cuisines.

6. Lemon Balm

Lemon balm is another excellent lemongrass replacement that is appropriate for desserts. For every stalk of lemongrass called for in a recipe, four lemon balm leaves are required.

Lemon balm leaves offer a delightful citrus taste and scent to meals; they should be chopped and put at the end of the cooking process to preserve the delicate flavor of the leaves.

Lemon balm is normally accessible in the herb area of your local grocery or supermarket, and it comes in both dried and fresh forms.

While preparing lemon curd tartlets, lemon balm is a good substitute for lemongrass. It also offers several health advantages, including the relief of cramps, intestinal issues, and headaches.

7. Lemon Verbena

Lemon verbena has a lemony taste that is comparable to lemongrass. They have a comparable zing to lemongrass, but with a less concentrated taste and scent.

Lemon verbena has therapeutic properties as well as a strong herby smell that is similar to, if not stronger than, that of lemongrass. Hence, use care when substituting lemon verbena for lemongrass.

Lemon verbena is distinguished by its tall, pointed leaves with a rough feel. While lemon verbena has a zesty taste, it contains considerably less lemon per inch, so you may need to add some lemon zest as well.

You’ll need two lemon verbena leaves per stalk of lemongrass, and remember to remove them before serving. You don’t want a sour mouthful as you bite into your dish.

Lemon verbena may be used whole, or carefully chopped or torn before adding to your recipe to effectively release the flavor.

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8. Japanese Yuzu

Another citrus fruit that may be used as an alternative to lemongrass is Japanese yuza. This fruit has the outside hue of a lemon and the size of a grapefruit. If you’re acquainted with yuzujuice, you should be aware that it has undertones of mandarin orange!

Japanese Yuzu is often utilized in East Asian cuisines for both sweet and savory foods like as curries and seafood preparations.

Because of its bigger pips, this fruit produces less juice and is more difficult to extract the same quantity of juice as a lemon or lime.

To extract enough liquid, substitute 2 smallstalks of lemongrass with at least two or moreyuzu. You will need to taste the meal as you gradually add the yuzu juice; they provide a robust flavor to foods, so adding too much may ruin the recipe.