Lemon Grass Paste: 5 Easy Home Made Recipes

The use of delicious ingredients has the power to elevate culinary creations to unparalleled heights. One such highly-acclaimed ingredient is the refreshing essence of lemon grass paste. Featuring a vibrant scent and infused with fresh citrus undertones, this paste gives a distinct, energizing essence to a slew of recipes. Within this talk, we’ll embark on a journey to explore the unparalleled versatility and sheer delight that lemon grass paste has to offer, unveil its myriad culinary applications, benefits, and impart guidance on crafting your own home supply.

Begin the journey of making your own Lemon Grass sauce at home is a worthwhile endeavor that is highly rewarding and allows you to fully enjoy its freshness and unparalleled taste. Here are some simple recipes that will serve as a guiding light in this exciting process:

How to make Lemon Grass paste at home?

  1. Begin by trimming the tough ends of the lemongrass stems, removing any dry or wilted leaves.
  2. Cut the stems into smaller pieces and wash them thoroughly under cold running water.
  3. Place the cleaned lemongrass pieces in a food processor or blender.
  4. Add a small amount of water to the machine and start mixing until a smooth paste is formed. Gradually add more water as needed to get the desired consistency.
  5. Once you have the desired consistency, carefully transfer the lemongrass paste to a clean jar or airtight container.
  6. Store freshly made lemongrass paste in the refrigerator, making sure it is tightly closed. It can be stored for up to two weeks, preserving its freshness and great properties.

Storing Lemon Grass Paste for Optimal Freshness

To ensure longevity of lemongrass paste, proper storage procedures should be followed. Here are some tips to keep in mind:

The lemongrass paste can be stored in an airtight container in the refrigerator for up to two weeks. By closing the container tightly, you prevent air and moisture from entering and preventing the paste from deteriorating. Alternatively, freezing the lemongrass in the ice tray makes it easier to portion, keeping it fresher longer.

5 Lemon Grass Paste Recipes to Delight Your Taste Buds

1) Lemon Grass Paste as a Marinade

Lemongrass paste makes an exceptional base for marinades, providing an attractive crust for meats, seafood and vegetables. Its spicy and aromatic character makes for a wonderful flavor, highlighting the essence of roasted or baked flavors. When used as a marinade, lemongrass paste adds flavor and tenderness to meat, seafood and vegetables. Here’s how you can make a delicious marinade with lemongrass paste:

Let’s get started: start by making your own spicy lemongrass. You can follow a simple recipe or opt for a high-quality store-bought variety, ensuring that it is made with fresh lemongrass.

  1. Choose your protein: Choose your favorite protein, such as juicy chicken, juicy beef, plump shrimp or velvety tofu. Rinse thoroughly, removing excess fat or connective tissue.
  2. Timing: Place the protein in a resealable cup or plastic bag and generously cover with the lemongrass paste. Chill in the refrigerator for at least 30 minutes to several hours, depending on the weight and type of protein.
  3. Boost the flavors: To get the flavor boost, consider combining the lemongrass paste with other flavorings like garlic, ginger, soy sauce, lime juice extract, or for a creamy swirl of coconut milk. You can adjust the amount according to your personal taste.
  4. Cook: After the marinating time, show off your culinary skills and cook the protein with your favorite method, be it grilling, pan-frying, or baking. The lemongrass marinade will enhance the flavors and make the air irresistibly fragrant.
  5. Brush on the goodness: As your protein cooks and cooks, brush occasionally with the remaining lemongrass marinade. This will create a great burst of enticing flavor and a juicy, moist result.

Enjoy culinary success: when your protein is cooked to perfection, enjoy the fruits of your labor with a savory side dish or as a dessert in other recipes. The lemongrass paste marinade will give your creation a refreshing citrus note, elevating the overall flavor.

2) Chicken Stir-Fry with Lemon Grass Paste


  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 stalks of lemongrass, bruised and chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • Fresh cilantro, for garnish


  • First of all heat the vegetables in the pan until the color slightly change.
  • Add the minced garlic and chopped lemongrass stalks to the pan and sauté for about a minute until the aroma fills the air.
  • Add the sliced ​​chicken breasts to the pan and stir-fry until golden brown and cooked through.
  • Push the chicken to one side of the pan and add the chopped peppers and onions. Cook the vegetables for 5-10 minutes until color change slightly.
  • In a small bowl, mix soy sauce and fish sauce. Pour the spices over the chicken and vegetables, and mix well so that everything is evenly coated.
  • Continue cooking for an additional 2-3 minutes to allow the sauce to thicken slightly and the flavors to blend nicely.
  • Remove the pan from the heat and garnish your art with fresh cilantro leaves.

Serve the lemongrass fried chicken with fried rice or noodles for a satisfying and complete meal. Immerse yourself in a wonderful world of flavors with this amazing Lemongrass Chicken Stir-Fry. A burst of lemongrass combined with juicy chicken and hot herbs will take your taste buds to a new level of culinary delight. Enjoy!

3) Fragrant Lemon Grass Paste Chicken Skewers Ingredients:


  • 500g boneless chicken, cut into chunks
  • 3 tablespoons of lemon grass paste
  • 2 tablespoons of fish sauce
  • 1 tablespoon of soy sauce
  • 2 tablespoons of brown sugar
  • 1 tablespoon of vegetable oil
  • Bamboo skewers (soaked in water)


  • In a bowl, mix lemon grass paste, fish sauce, soy sauce, brown sugar, and vegetable oil.
  • Add the pieces of chicken to marinade and mix well until the paste is absorbed. Cook the chicken for 30 minutes.
  • Heat the over medium heat.
  • Thread the fried chicken onto the soaked bamboo skewers.
  • Grill the skewers for about 8-10 minutes, until the chicken is cooked through.
  • Fragrant chicken skewers with lemongrass served with fried rice and fresh cucumber salad.

Enjoy the great taste of chicken skewers with lemongrass! Delicate chicken in an aromatic lemongrass marinade is a perfect complement to a refreshing fried rice and cucumber salad. Enjoy your work!

4) Zesty Lemon grass Paste Stir-Fried Vegetables Ingredients


  • 2 tablespoons of vegetable oil
  • 2 tablespoons of lemongrass paste
  • 1 red pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 zucchini (chopped)
  • 1 carrot (shredded)
  • 200 g peas
  • 2 tablespoons of soy sauce
  • 1 spoon of honey
  • Fresh cilantro (for garnish)


  • Heat vegetable oil in a wok or large pan over medium heat.
  • Add the lemongrass and add it to the hot oil and fry for 1-2 minutes until it becomes fragrant and releases its aroma.
  • Add the chopped red and yellow peppers to the wok and stir-fry for 2 minutes until they begin to soften slightly.
  • Add the chopped zucchini, chopped carrots and peas to the wok. Fry for a further 3-4 minutes until the vegetables are soft, retain their vibrant colors and retain a little moisture.
  • In a small bowl, mix the soy sauce and honey until well combined.
  • Pour the soy and honey mixture over the fried vegetables, making sure they are covered properly. Continue stirring for 1-2 minutes, leaving the sauce to glaze the vegetables.
  • Taste and adjust the seasoning, if necessary, add more soy sauce or honey as you like.
  • Remove the wok from the heat and place the fried vegetables in a bowl.
  • Garnish with fresh cilantro leaves for a burst of freshness and added visual interest.
  • Serve the stir-fried vegetables with spices as a side dish or as a main course with jasmine rice.

Enjoy the vibrant flavors and textures of this lemongrass stir-fried vegetable dish! The combination of crisp bell peppers, zucchini, carrot, and snap peas, coated in the fragrant lemongrass paste and glazed with the soy sauce and honey mixture, creates a delightful medley of flavors.

5) Lemon Grass Paste-Infused Tom Yum Soup Ingredients:


  • 1 liter of vegetable or chicken broth
  • 2 tablespoons of lemongrass paste
  • 2 kaffir lime leaves
  • 1 Thai chili (sliced)
  • 200g shrimp (peeled and deveined)
  • 200g mushrooms (sliced)
  • 2 tablespoons of fish sauce
  • Juice of 2 limes
  • Fresh cilantro (for garnish)


  • In a large pot, bring the vegetable or chicken broth to a boil over medium-high heat.
  • Add the lemongrass paste, kaffir lime leaves, and sliced Thai chili to the boiling broth. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to infuse into the broth.
  • Meanwhile, prepare the shrimp by peeling and deveining them. Set aside.
  • After the broth has simmered, add the prepared shrimp and sliced mushrooms to the pot. Cook for about 3-5 minutes until the shrimp turns pink and is fully cooked.
  • Stir in the fish sauce and squeeze the juice of 2 limes into the soup. Taste the soup and adjust the seasoning with more fish sauce or lime juice if desired, to achieve the desired balance of flavors.
  • Remove the pot from heat and carefully remove the kaffir lime leaves from the soup, as they are primarily used for flavoring and not meant to be eaten.
  • To serve, ladle the Tom Yum Soup into bowls and garnish each serving with fresh cilantro leaves for a burst of freshness and added visual appeal.
  • Enjoy the aromatic and tangy Tom Yum Soup as a delicious appetizer or as a main course alongside steamed rice.
  • Indulge in the delightful fusion of flavors in this aromatic and tangy Tom Yum Soup. The combination of lemongrass, kaffir lime leaves, Thai chili, shrimp, and mushrooms creates a harmonious balance that will excite your taste buds. Enjoy the soup as a comforting and satisfying dish that showcases the vibrant and aromatic essence of Thai cuisine.
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What is lemon grass paste and how is it made?

Lemongrass paste is a delicious paste made from lemongrass that has been ground to a smooth paste. Usually, the process involves mixing or grinding lemongrass with ingredients like garlic, ginger and sometimes oil. This combination creates a fragrant pasta that adds a delicious flavor to a variety of dishes.

How do I use lemon grass paste in cooking?

Lemongrass paste is an ingredient that finds its way into a wide variety of cuisines, with a special focus on Southeast Asian dishes. Its uses are varied and numerous. You can use lemongrass oil as a marinade to give meat, chicken or seafood with a special taste. It works as an excellent addition to soups, curries and stir-fries, enhancing their taste and aroma. Additionally, lemongrass paste can be used as a flavoring agent in sauces and dressings, adding a delicious twist to your cooking. To include lemongrass paste in a recipe, simply measure the desired amount and mix it in.

How long does lemon grass paste last and how should it be stored?

You can store lemongrass oil in the refrigerator in an airtight container for up to two weeks. To maintain its freshness and quality, it is important to ensure that the container is tightly closed, so that air and moisture do not affect the pasta. Another convenient way to store lemongrass oil is to freeze it in an ice tray. This allows you to dispense the paste as needed for future use, making it easily available whenever you need all the flavors.

Can I substitute fresh lemon grass for lemongrass paste?

Of course! Indeed, lemongrass stalks can be used in place of lemongrass paste. However, it is important to note that the strength of the taste may vary, so some adjustments may be necessary. To release the flavor, finely chop or crush the lemongrass before use. Remember that the ratio of fresh lemongrass to lemon may vary in the recipe, so it is better to adjust accordingly to achieve the desired taste in the dish.

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