Substitutes for Lemongrass
Lemongrass is a tropical herb with a bright, citrusy flavor essential in Thai, Vietnamese, and Southeast Asian cooking. Used in curries, soups, and marinades.
The Short Answer
The best substitute for lemongrass is Lemon Zest. Captures the citrus element but not the herbal, gingery undertones. The most accessible substitute. Add it at the end of
Best Substitutes
Lemon Zest 👨🔬 Professor's Pick
Ratio: 1 tablespoon lemon zest = 1 stalk lemongrass
Works for: curries, soups, marinades, dressings
Avoid for: recipes where lemongrass's herbal complexity is essential
Flavor impact: Captures the citrus element but not the herbal, gingery undertones. The most accessible substitute. Add it at the end of cooking for the brightest flavor.
Lemon Zest + Fresh Ginger
Ratio: 1 teaspoon lemon zest + 1/2 teaspoon minced ginger = 1 stalk lemongrass
Works for: curries, stir-fries, soups, marinades
Flavor impact: Closer to lemongrass than zest alone. The ginger adds the warm, herbal dimension that lemongrass has beyond its citrus notes.
Lemongrass Paste (Tube)
Ratio: 1 tablespoon paste = 1 stalk fresh lemongrass
Works for: everything fresh lemongrass does
Flavor impact: Excellent substitute. The paste retains most of the flavor and saves the work of prepping fresh stalks. Available in the international aisle or Asian grocery stores.
If you find fresh lemongrass, buy extra and freeze it. Whole stalks freeze beautifully for up to 6 months. Slice or mince from frozen; no thawing needed. This way you always have lemongrass on hand for a weeknight curry.
Frequently Asked Questions
Bright, citrusy, and herbal with a hint of ginger. It tastes more complex than lemon; there are earthy, floral notes underneath the citrus. It is aromatic, not sour.
Remove the tough outer layers. Use only the bottom 4-5 inches of the pale, tender stalk. Bruise it whole for soups (remove before serving) or mince finely for pastes and stir-fries.
The inner pale portion is edible when minced finely. The tough outer layers and upper green parts are too fibrous to eat but can be used whole to infuse flavor into soups and broths (remove before serving).
The Bottom Line
When you need a substitute for lemongrass, your best bet is Lemon Zest. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.