Out of lemongrass? No problem! Discover the best Lemongrass Substitute options to save your dish without sacrificing that signature zing.
Ever been mid-cook when a recipe suddenly throws in “1 stalk lemongrass,” and you’re like… where am I supposed to find that? Well, same. Whether it’s sold out, too pricey, or just not something you keep on hand, it happens. But here’s the thing: a good lemongrass substitute can step in and totally save the dish—no trip to the store (or stress spiral) required.
From zippy Thai soups to fragrant curries and marinades, you’ve got options. Lemongrass is a staple in Thai cooking, just like Thai basil. If you’re also curious about swapping out Thai basil, check out my guide on the best Thai basil substitutes, or try my easy Thai basil chicken recipe for some tasty inspiration.
The right alternative to lemongrass depends on what you’re making, but don’t worry—I’ll walk you through the best swaps that actually work. Some are fresh, some are pantry staples, and all bring that citrusy, lemony vibe you’re after. Let’s keep the flavour going strong—even when lemongrass is MIA.
WHAT IS LEMONGRASS, ANYWAY?
Lemongrass is a tropical plant that delivers a bright, citrusy flavour and aroma. Chefs in Thai, Vietnamese, and other Southeast Asian cuisines use it to add a fresh, lemony zing to soups, curries, marinades, and teas. The thick stalks hold most of the flavour—people usually bruise or chop them to release their oils. Although it’s not related to lemons, lemongrass brings that same punchy freshness with a more herbal, savoury twist.
WHAT’S THE BEST LEMONGRASS SUBSTITUTE WHEN YOU’RE IN A PINCH?
1. LEMON ZEST + FRESH GINGER
Why it works: This combo mimics the fresh, citrusy brightness of lemongrass with the zesty oils from lemon peel and the mild spice of ginger.
How to use it: Use 1 teaspoon lemon zest + 1/2 teaspoon freshly grated ginger for every 1 stalk of lemongrass.
Best for: Soups, marinades, stir-fries, and curries where fresh lemongrass is typically simmered or blended.
2. LEMON BALM
Why it works: Lemon balm has a naturally lemony, slightly minty flavour that adds a similar herbal citrus note.
How to use it: Use 2 tablespoons chopped fresh lemon balm to replace 1 stalk of lemongrass.
Best for: Herbal teas, brothy soups, or dishes where a subtle citrus herb flavour is welcome.
3. LIME ZEST
Why it works: Lime zest brings intense citrus aroma and tangy brightness, echoing the top notes of lemongrass.
How to use it: Use 1 teaspoon of lime zest for each lemongrass stalk. Combine with ginger for extra depth.
Best for: Thai-inspired dishes, salad dressings, and sauces.
4. LEMONGRASS PASTE
Why it works: It’s literally processed lemongrass, just in a convenient tube. This is the closest match in both taste and aroma.
How to use it: Use 1 tablespoon paste for every 1 stalk of fresh lemongrass.
Best for: Curries, soups, marinades—basically everything.
5. LEMONGRASS POWDER (DRIED)
Why it works: Made from dried and ground lemongrass, it retains much of the original flavour, just in a milder form.
How to use it: Use 1 teaspoon powder for 1 stalk of lemongrass. Bloom it in oil or hot water to release flavour.
Best for: Dry rubs, curry pastes, or spice blends.
6. KAFFIR LIME LEAVES
Why it works: These leaves deliver a similarly fragrant citrus note with a unique twist—bright, slightly floral, and intensely aromatic.
How to use it: Use 2–3 torn leaves per 1 stalk of lemongrass. Remove before serving.
Best for: Thai soups, curries, and stews.
7. LEMON VERBENA
Why it works: This herb has a floral lemony flavour that’s more delicate than lemongrass but still bright and fresh.
How to use it: Use 1 tablespoon chopped fresh leaves (or 1 teaspoon dried) per stalk of lemongrass.
Best for: Teas, marinades, infused broths, or light sauces.
8. CITRONELLA (CULINARY-GRADE ONLY)
Why it works: Citronella is actually in the same family as lemongrass and has a similar aroma, though it’s a little more pungent.
How to use it: Only use culinary-grade citronella in very small amounts—1/4 to 1/2 teaspoon minced per stalk of lemongrass.
Best for: Infused broths or soups where it will be strained out.
9. LEMON JUICE (AS A LAST RESORT)
Why it works: It gives the acidity and brightness you need, but lacks the depth of true lemongrass.
How to use it: Use 1 tablespoon lemon juice per stalk. Add it at the end of cooking to preserve the flavour.
Best for: Finishing soups or sauces when you just need a quick lemony kick.
FREQUENTLY ASKED QUESTIONS
Nope! Lemongrass and spring onion are totally different plants. Lemongrass is all about citrus aroma and flavour, while spring onion (or green onion) has a mild oniony bite. Swapping one for the other won’t work flavour-wise.
Kind of, but not exactly. Lemongrass has a lemony flavour with a whisper of ginger-like warmth, but it’s much more citrus-forward and fragrant. That’s why ginger is often used alongside lemon zest as a substitute.
Lemongrass brings a bright, citrusy flavour that’s often described as lemon-meets-ginger with a hint of mint. It’s zesty but not sour, and adds a fresh, clean aroma to dishes—especially in Southeast Asian cooking.
In cooking, lemongrass acts like a flavour bomb. It infuses dishes with a citrusy, slightly herbal fragrance that lifts everything from broths to marinades. It’s especially key in Thai, Vietnamese, and Indonesian recipes for that signature fresh zing.
Lime juice or zest can work as a quick alternative to lemongrass, especially in a pinch. It won’t have the same depth or herbal note, but it gives your dish a bright citrus hit that’s in the same flavour family. For extra impact, try pairing lime zest with ginger.
The best lemongrass substitute for Thai food is lemongrass paste or lemon zest with fresh ginger. Both bring that citrusy brightness and mild warmth that’s essential in Thai curries, soups, and marinades.
Yes, but with a little prep! Lemongrass stalks are fibrous, so it helps to slice them thinly before pulsing. Use only the tender inner core and blend it well—especially if you’re making a curry paste or marinade.
No need to stress if you’re fresh out of lemongrass—these handy lemongrass substitutes have you covered with flavour that won’t disappoint. Whether you’re whipping up a Thai curry or a zesty marinade, these alternatives bring that bright, citrusy punch without missing a beat. Keep this list close next time you’re cooking, and you’ll never be caught off guard without your favourite ingredient. Cooking with lemongrass substitutes is easier than you think, and your dishes will still shine with that fresh, vibrant flavour.
When it comes to finding the perfect alternative to lemongrass, it’s all about capturing those fresh, lemony notes and subtle herbal hints. From pantry staples to fresh herbs, these swaps work great in a variety of recipes and make your kitchen more flexible. So don’t let missing lemongrass hold you back—experiment with these easy swaps and keep your meals bursting with flavour. With these lemongrass substitutes on hand, you’ll be ready to impress any time inspiration strikes.
LOVE THIS LIST? PIN IT FOR LATER!
Got a favourite lemongrass substitute I missed? Drop it in the comments — I’d love to hear!
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