Kaffir Lime Leaves

Classified as a key ingredient in Thai cooking, the Kaffir lime leaf is liberally used in soups and curries. It is an aromatic addition to any dish and can be easily incorporated as a whole or as finely shredded topping. Unlike the regular limes, Kaffir limes are very bitter and mostly go into the production of household cleaning products. But its leaves are something else. They are exceptionally fragrant and can be consumed raw if thinly sliced. However, it is the cooked version that has made it a popular Thai herb.

It is a member of the citrus family and the leaves are a dark green colour with a distinct glossy sheen. The leaves are shaped in two parts, with the top lightly pointed at the tip and attached to the bottom broader part. It is, generally, used as a whole in dishes that require to be simmered, especially in soups and curries. Tender leaves can be easily shredded and added as a seasoning for salads or even as a topping in curries and side dishes to enhance flavours.

What makes it a perfect addition to Thai curries is its versatility to blend with lemon grass, which is another favourite ingredient in Thai dishes. It can also be used alongside basil, cardamom, chillies, cilantro, curry leaves, galangal, mint, ginger and others. What is important however, to get the best out of fresh Kaffir lime leaves, is to ensure that it is cut fine with the spine removed. This can go in dishes like tom yum stir-fries; dried leaves may also be added while making a soup or even preparing stock.

Although these leaves are not readily available in the market, you may use frozen or even dried leaf to create the following recipe.

Thai Soup with Chicken & Coconut

Ingredients:

• 1 ½ inch  of galangal or ginger (peeled and sliced)
• A small bunch of fresh cilantro 
• 4 Kaffir lime leaves (torn)
• 1 stem lemongrass (halved lengthways)
• 3tbsp fish sauce
• 2 limes (juice squeezed)
• 1 ¾ cups coconut milk
• ¼kg skinless chicken breast (cut into thin strips)
• 1 red chilli (seeded and sliced)

Method:

1. In a saucepan, place the galangal, cilantro, Kaffir lime leaves and lemongrass with 4 cups of water and bring to the boil.
2. Add in the fish sauce and lime juice and turn the heat on simmer for 10 minutes. Now remove the cilantro from the broth and discard it.
3. Add the coconut milk and bring the soup to a simmer for a couple of minutes. You could add in more coconut milk if the broth tastes too tangy; additional fish sauce can increase the salt, if required.
4. Add the chicken pieces and cook until the chicken turns tender and looks creamy.
5. Put the chilli into the broth and stir.
6. Serve hot.

RAMI MALEK’S SWEET RHAPSODY