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  • Makes ½ cup
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Thai spice blends often combine multiple exotic ingredients such as lemongrass, galangal, and kaffir lime leaves. We combined dried lemongrass (easy-to-find dried lemon peel works, too) with common spices such as ginger (a cousin of galangal) to achieve that distinct Thai flavor.

Try adding it to a vegetable stir-fry and top with fresh cilantro; sprinkle it over a salad of chopped green papaya and bean sprouts; use it to season steamed vegetables and jasmine rice; or make a quick peanut sauce by mixing with peanut butter, tamari, vinegar, and water.

By Darshana Thacker Wendel,

Ingredients

  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground ginger
  • 1 tablespoon paprika
  • 1 tablespoon dried basil
  • 2 teaspoons dried lemon zest
  • 2 teaspoons dried lemongrass or lemon zest
  • ½ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground white or black pepper

Instructions

  1. In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.
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Emma1 week ago
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Hi Karen, I would assume it is the same ground ginger, because the ground ginger used for baking is just dried, ground ginger root 🙂
If I had fresh ginger, I’d probably use that in any recipe that called for this spice mix. But if I was intending to store the spice mix, I’d just use the ground ginger. Hope that helps.

Karen3 weeks ago
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Question: I assume that the ground ginger to be used here is not the ground ginger used in baking. I buy ginger root all the time for cooking. Do I need to take a piece and dry it first before grinding for this recipe? Please advise. Thank you.

Janelle8 months ago
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Hi this seasoning sounds wonderful, would you call it a Southeast Asian Spice blend I have been trying so hard to replicate the Hello Fresh (SEA spice blend).

Nancy9 months ago
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Can I use fresh lemongrass since I have a plant ?

Joybreaks9 months ago
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So you put in a total of 4 tsp. dried lemon zest if you don’t have lemongrass?

Eliza3 months ago
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I was wondering that as well. Does appear that way.

Sharon12 months ago
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Where do you get dried lemon zest? Or is it make your own?

CC12 months ago
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Yes, I’ve seen it at the store! I imagine it’s cheap and easy to make your own though. Bet there’s a video out there on that….

Meg Lamken1 year ago
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Great vegan recipes to keep you eating happy and healthy!

Samantha Allerton1 year ago
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I just tried this and it was delicious! Instead of using plant milk, I put in a couple scoops of plain/original hummus. (About 1/4 cup). It lightened up the color of the soup and tasted sooooooooo good! Highly recommend!

Donna9 months ago
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I would have never thought of using hummus in soup. I have some hummus I made earlier in the week & didn’t know what to do with it other than freezing it. What a great idea! I’ll be using it tonight for dinner, thank you!

Sue Ellen1 year ago
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I never thought to use hummus in soup, wow… thank you!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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