Substitutions
A fibrous tropical grass whose pale lower stalk holds citral, the same compound that gives lemon peel its aroma, without any of lemon's acidity.
What it does in a recipe: Citrus perfume without acidity — it flavours a broth or curry from the inside without thinning it or curdling coconut milk. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Serai, Takrai
Quick answer
Lemon zest
1 stalk fresh lemongrass = 1 tsp finely grated lemon zestAll substitutes, best first
1 stalk fresh lemongrass = 1 tsp finely grated lemon zestLemon zest carries citral too, which is exactly why the two smell alike. The zest gives the aroma with none of the juice's acid.
MethodUse only the coloured outer layer. Any white pith will make the dish bitter over a long simmer.
Trade-offBrighter and more obviously lemony, without lemongrass's faint gingery, grassy undertone.
1 stalk fresh lemongrass = 1 tbsp dried sliced lemongrassCitral is volatile and much of it escapes during drying, so unlike most herbs dried lemongrass is weaker by volume rather than stronger.
MethodSoak it in warm water for twenty minutes before use, or tie it in a muslin bag and simmer it in the liquid.
Trade-offDustier and considerably milder. Serviceable in a long-simmered broth, weak in a fresh salad or paste.
1 stalk fresh lemongrass = 1 tsp lemon zest + 1/4 tsp finely grated fresh gingerThe zest covers the citral and the ginger covers the warm, slightly pungent undertone that separates lemongrass from plain lemon.
Trade-offCloser than zest alone, but the ginger is easy to overdo and will start to lead the dish if you add more than a pinch.
1 stalk fresh lemongrass = 3 kaffir lime leavesAnother Southeast Asian citrus aromatic that infuses a broth in the same way, so the dish keeps its regional character even though the citrus note shifts.
Trade-offDistinctly lime rather than lemon, and more floral. In a tom yum this is barely a compromise; in a lemongrass marinade it is.
Only the bottom few inches of the stalk are worth using. Bruise the stalk with the back of a knife to rupture the cells before it goes into the pot, and remove it before serving — it stays woody.
At a glance
| Category | Herbs |
|---|---|
| Job in a recipe | Citrus perfume without acidity — it flavours a broth or curry from the inside without thinning it or curdling coconut milk |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.