Thai Mash

  • Yield: 24 servings

This “mash” can be used to spice up hot broth a few minutes before serving for a fragrant soup.


5 stalks lemongrass, outer leaves removed
6 garlic cloves, peeled
1 (2-inch) piece of ginger root, peeled
12 basil leaves
3 serrano peppers, seeded
1/2cup peanut or canola oil


  1. Puree all ingredients until smooth in a food processor fitted with the metal blade or blender. Store covered in the refrigerator for up to a month. Makes 1 1/2 cups.

Nutritional Info *per serving

  • Calories 44
  • Fat 5g
  • Saturated Fat .34g
  • Cholesterol 0mg
  • Sodium .3mg
  • Carbohydrate .67g
  • Fiber .1g
  • Sugars .1g
  • Protein .10g