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  • Prep-time: / Ready In:
  • 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.

Thai Spice Blend

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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9 Comments

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(5 from 1 votes)
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Janelle4 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).

Nancy4 months ago
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Can I use fresh lemongrass since I have a plant ?

Joybreaks5 months ago
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So you put in a total of 4 tsp. dried lemon zest if you don’t have lemongrass?

Sharon7 months ago
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Where do you get dried lemon zest? Or is it make your own?

CC7 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 Lamken9 months ago
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Great vegan recipes to keep you eating happy and healthy!

Samantha Allerton10 months 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!

Donna5 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 Ellen8 months 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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