To cook with lemongrass, trim the woody top and base, peel off the tough outer layers, then bruise or mince the tender core to release its citrusy oils before adding it to soups, curries, and stir-fries. This guide walks you through choosing, prepping, and using lemongrass three ways, then hands you 24 vegan recipes to put it to work. From tom yum and pho to Thai curries and a creamy lemongrass gelato, there is something here for every craving.
How to Choose and Prep Lemongrass
Choose lemongrass stalks that are firm and plump with a pale, pearly base and a fresh citrus scent; skip any that are dry, hollow, or browning at the tips. The bottom third holds nearly all the flavor, so trim the woody top, peel one or two fibrous outer layers, and work with the tender core. Bruise or finely mince it to unlock the oils, or leave stalks whole and smashed in soups so you can fish them out later. When building curries, bloom the paste in hot oil first, then balance it with coconut milk stirred in near the end so the sauce stays silky.
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Aromatic Asian Soups and Broths
Lemongrass is happiest in a simmering pot, where it perfumes broths from the very first stir.
Healing Lemongrass and Mushroom Broth
This clear, restorative broth simmers lemongrass, ginger, and mushrooms into a soothing bowl that feels tailor-made for chilly, run-down days. It comes together quickly yet tastes like it simmered for hours. Smash the lemongrass stalks with the flat of a knife before they go in, then lift them out before serving so the broth stays silky and sip-able.
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Lemongrass Pho
A fragrant vegan pho where lemongrass and ginger perfume a mushroom-rich broth into something bright and comforting. Rice noodles, fresh herbs, and a squeeze of lime finish each bowl. Char the aromatics and toast the whole spices before they hit the pot; that quick step deepens the broth and gives it a slow-simmered, street-stall aroma.
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Vegan Tom Yum Soup
This is lemongrass in its natural habitat, a hot-and-sour Thai broth loud with galangal, lime leaves, chili, and mushrooms. Every spoonful lands bright, spicy, and deeply aromatic. Bruise the lemongrass and slice it on a sharp diagonal so it releases the most flavor, then leave the pieces large enough to fish out before serving.
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Vegan Pho
A soul-warming Vietnamese noodle soup with a star-anise and lemongrass broth poured over silky rice noodles and a pile of fresh herbs. It tastes restaurant-worthy while staying completely plant-based. Char the onion and ginger under the broiler before simmering; those blackened edges give the broth its signature smoky-sweet depth in about ten extra minutes.
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Asian Mushroom Soup
An earthy one-pot soup where a medley of mushrooms meets soy, ginger, and warm Asian aromatics for a broth that is savory and grounding. It is weeknight-fast and endlessly comforting. Drop a bruised lemongrass stalk in while it simmers for a citrusy lift, then remove it before ladling so the texture stays smooth.
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Vegetarian Hot and Sour Soup
Tangy, peppery, and packed with tofu and mushrooms, this hot and sour soup delivers big flavor from pantry-friendly ingredients. The balance of vinegar and white pepper keeps you coming back for more. Add a little minced lemongrass with the aromatics for a Southeast Asian spin, and stir the cornstarch slurry in slowly so the broth turns glossy, not gluey.
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Coconut Curry Chick’n Soup
A creamy, coconut-rich curry soup with tender vegan chick’n, warming spices, and just enough heat to feel cozy. It drinks like a hug in a bowl. Simmer a smashed lemongrass stalk in the coconut broth to echo the curry’s fragrance, and stir in the coconut milk near the end so it stays smooth and does not split.
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Curries Built for Lemongrass
From Thai pastes to spiced coconut sauces, these curries give lemongrass a starring role.
Vegan Green Curry
A fragrant Thai green curry where homemade paste, coconut milk, and crisp vegetables come together in under thirty minutes. The color is vivid and the flavor is layered and lush. Bloom the green curry paste in a little hot oil before adding liquid; that quick sizzle wakes up the lemongrass, galangal, and chilies hiding inside it.
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Pumpkin Curry
Sweet roasted pumpkin melts into a spiced coconut sauce for a curry that is comforting, golden, and just a little luxurious. It is autumn in a bowl but honestly great year-round. Add bruised lemongrass to the simmering sauce for a citrusy backbone, and hold back a splash of coconut milk to swirl on top right before serving.
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Red Lentil Curry
This dal tadka style red lentil curry is creamy, protein-packed, and built on a fragrant tempered-spice base. It is budget-friendly comfort food that never feels boring. Finish it with a fresh tarka of spices sizzled in oil right before serving, and a little minced lemongrass in the pot adds a bright, unexpected lift.
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Potato Curry
Tender potatoes soak up a warmly spiced tomato-and-coconut sauce in this hearty, satisfying curry. It is the kind of humble dish that tastes even better the next day. Cut the potatoes evenly so they cook through at the same rate, and toss in a smashed lemongrass stalk while it simmers for a subtle citrus note.
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Mushroom Curry
Meaty mushrooms simmer in a rich, spiced gravy for a curry that is savory, satisfying, and surprisingly quick. It pairs beautifully with rice or warm flatbread. Sear the mushrooms hard before they go into the sauce so they stay firm and deeply browned instead of turning watery in the pot.
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Noodles, Stir-Fries and Fragrant Rice
Thin lemongrass rings and coconut-scented grains turn everyday noodles and rice into something crave-worthy.
Vietnamese Noodle Bowls
Cool rice vermicelli piled with crisp vegetables, herbs, and sticky lemongrass tofu, all waiting for a drizzle of tangy sauce. It is fresh, textural, and endlessly customizable. Marinate the tofu in minced lemongrass for at least thirty minutes so the citrus notes soak in before you sear it to a golden, caramelized edge.
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Vegan Pad Thai
The takeout classic goes plant-based with springy rice noodles, tofu, bean sprouts, and a sweet-tangy tamarind sauce. Crushed peanuts and a squeeze of lime make every bite sing. Soak the rice noodles until just pliable, not fully soft, so they finish cooking in the wok without turning mushy under the sauce.
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Thai Peanut Noodles
Silky noodles tangled in a creamy, savory peanut sauce with a hint of chili and lime; this bowl comes together faster than delivery. It is weeknight comfort with a Thai accent. Loosen the peanut sauce with a spoonful of the hot noodle water so it clings evenly instead of clumping on the noodles.
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Vegan Stir-Fry with “Chicken” and Noodles
Chewy noodles and vegan chick’n tossed with crisp-tender vegetables in a glossy, savory stir-fry sauce. It is fast, flexible, and endlessly satisfying. Scatter a few super-thin lemongrass rings into the wok for authentic fragrance, and cook over high heat with everything prepped ahead so nothing overcooks while you chop.
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Vegan Garlic Noodles
Buttery, umami-rich garlic noodles that taste indulgent yet need only a handful of pantry staples. They make a fast side or a satisfying main. Cook the garlic gently so it turns golden and sweet rather than bitter, and toss the noodles while hot so they drink up every bit of the glossy sauce.
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Curry Coconut Thai Rice
Fluffy rice simmered in coconut milk and curry for a fragrant, golden side that steals the show. It pairs with almost any Asian main or stands alone as a light meal. Toss a bruised lemongrass stalk into the pot as the rice cooks, then pluck it out before fluffing so the grains carry a gentle citrus perfume.
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Smoky Coconut Rice with Wood Ear Mushrooms
Creamy coconut rice studded with chewy wood ear mushrooms and bamboo shoots for a dish that is smoky, textural, and full of character. It eats like a meal on its own. Rehydrate the dried wood ear mushrooms fully and slice out any tough stems, then finish with a whisper of lemongrass for a citrusy edge.
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Vietnamese-Style Tofu Mains
Lemongrass and marinated tofu are a match made in Vietnamese kitchens, and these mains prove it.
Vegan Banh Mi with Lemongrass Meatballs
Crusty baguette loaded with juicy lemongrass meatballs, pickled carrots, cucumber, and fresh cilantro for a plant-based twist on the Vietnamese classic. Every bite balances savory, tangy, and herbal. Make the pickled vegetables the day before so they turn extra crunchy and sharp, ready to cut through the rich, fragrant meatballs at assembly time.
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Tofu Banh Mi
A crackly baguette stuffed with marinated tofu, quick-pickled vegetables, cilantro, and a swipe of vegan mayo. It is the Vietnamese sandwich at its plant-based best. Press the tofu well before marinating so it soaks up the lemongrass and soy, then toast the bread just before assembling for that essential shattering crust.
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Sticky Asian Garlic Tofu
Crispy tofu cubes glazed in a sticky, garlicky Chinese-style sauce that clings to every corner. Sweet, savory, and totally craveable over a bowl of rice. Coat the tofu in a little cornstarch before frying for maximum crunch, and add the sauce only at the end so it caramelizes without burning the garlic.
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A Sweet, Citrusy Finish
Yes, lemongrass belongs in dessert too, lending a bright, unexpected note to these creamy treats.
Lemongrass Gelato
A silky dairy-free gelato infused with lemongrass and built on coconut cream and coconut milk for luxurious, creamy scoops. The citrusy stalk turns an everyday frozen treat into something elegant and unexpected. Steep the bruised lemongrass in the warm coconut base, then strain and chill it thoroughly before churning so the flavor is bold but the texture stays smooth.
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Coconut Rice Pudding with Pineapple-Berry Topping
Creamy coconut rice pudding crowned with a warm, ginger-spiked pineapple and berry topping for a tropical, cozy dessert. It is naturally dairy-free and quietly impressive. Infuse the coconut milk with a bruised lemongrass stalk as the rice cooks, then lift it out before serving for a subtle citrus note that plays off the ginger.
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Frequently Asked Questions
What part of the lemongrass do you use for cooking? The tender bottom third of the stalk holds almost all the flavor. Trim off the woody top and the very base, peel away the tough outer layers, and use the pale, aromatic core for mincing, slicing, or bruising.
Do you eat the whole lemongrass stalk? Not usually. Whole or halved stalks are added to soups and curries to infuse flavor, then removed before serving because they stay fibrous and tough. Only finely minced or grated lemongrass core is soft enough to eat.
How do you prepare lemongrass before cooking with it? Cut about a centimeter off the base, peel off the dry outer leaves, and rinse the stalk. Then bruise it with the flat of a knife for soups, slice it into thin rings for stir-fries, or grate it for marinades and sauces.
What can I use instead of fresh lemongrass? Lemongrass paste in a tube is the closest swap, though many brands contain whey and are not vegan, so check the label. In a pinch, a strip of lemon zest plus a little fresh ginger mimics the citrusy, aromatic note.
Is lemongrass vegan? Fresh lemongrass is a plant, so it is naturally vegan. Be careful with pre-made lemongrass pastes, since some contain whey or fish-derived ingredients. Always read the ingredient list if you follow a strict plant-based diet.
What dishes taste best with lemongrass? Lemongrass shines in Thai and Vietnamese cooking, from tom yum and pho to green curry, banh mi, and stir-fried noodles. It also brightens marinades, teas, coconut rice, and even creamy desserts like gelato and rice pudding.
