Lemongrass paste is a convenient jarred shortcut, but fresh lemongrass gives a brighter, more fragrant result worth using when you can. Both come from the same plant, the difference is mainly convenience versus intensity of flavour.
When to use each
- Fresh lemongrass for dishes where it is simmered whole or bruised, such as curries and broths, since it releases oils gradually.
- Lemongrass paste for quick marinades and pastes where convenience matters more than depth.
- A rough substitution is 1 tablespoon of paste for one stalk of fresh lemongrass.
Storing fresh lemongrass to make it last
Fresh lemongrass stalks keep for a couple of weeks wrapped in the fridge, or can be frozen whole for months, frozen stalks can be used straight from frozen, sliced or bruised the same way as fresh.
Using the tough outer layers
Do not discard the tougher outer leaves when prepping fresh lemongrass, bruised and added whole to a simmering broth or curry, they still release plenty of aroma even if too fibrous to eat directly, then simply remove them before serving.
Can you use the same amount of paste as fresh?
Roughly, a rough guide is a tablespoon of paste for each fresh stalk a recipe calls for, though it is worth tasting and adjusting since paste concentration varies between brands.
How fresh lemongrass and paste compare
- Flavour: fresh lemongrass has a bright, clean citrus smell with floral notes. Paste is softer and slightly duller, and many brands add oil, salt, sugar or acid.
- Texture: fresh stalks are woody and need bruising, slicing very fine or removing before serving. Paste blends straight into sauces with no fibres.
- Convenience: paste is ready to use from the jar or tube. Fresh stalks take a few minutes to trim and chop.
- Shelf life: paste keeps for weeks in the fridge once open. Fresh stalks last about 2 weeks wrapped in the fridge, or months in the freezer.
- Cost: fresh stalks are cheapest in Asian grocers, often sold in bundles. Supermarket packs of two or three stalks cost more per stalk.
Which to use in common dishes
- Thai curry pastes from scratch: fresh lemongrass, as the paste is the backbone of the flavour.
- Soups such as tom yum and tom kha: fresh stalks, bruised and simmered, then left in the bowl or removed.
- Marinades for grilled meat: either works. Paste is quicker and blends evenly.
- Stir fries and weeknight curries: paste is a good shortcut, added with the garlic and ginger.
- Drinks and desserts: fresh stalks infused in syrup or tea give the cleanest taste.
Frozen lemongrass: a middle option
Frozen chopped lemongrass, sold in packs in Thai and South East Asian grocers, sits between the two. It tastes closer to fresh than most pastes, has no added salt or oil, and keeps for months. You can also freeze your own: trim the stalks, slice them thin or blitz them with a little oil, and freeze in an ice cube tray.
FAQ
How do I prepare fresh lemongrass?
Trim the tough base and top, then bruise the stalk with the back of a knife to release its oils before adding to a dish, or finely chop the tender inner core.
Does lemongrass paste keep well?
Yes, jarred paste keeps for months in the fridge once opened, much longer than fresh stalks.
Can I use dried lemongrass instead?
Dried lemongrass works in teas and long simmered soups, but it is much weaker and woody. Use about 1 teaspoon of dried per stalk and strain it out.
