Kaffir lime leaves (also known as makrut lime leaves ) are an integral part of Asian cuisine. They are obtained from the Kaffir lime tree (Citrus hystrix), which grows in Southeast Asia. The leaves have a unique, strong citrus aroma with a mild bitterness, which adds freshness and an exotic flavor to dishes.


 Where are kaffir lime leaves used?
 🌿 In Thai cuisine - an essential ingredient in dishes such as Tom Yum and Tom Kha soup.
 🌿 In Indonesian and Malaysian dishes – meat curries, coconut milk sauces.
 🌿 In Indian cuisine – in rice, lentil and curry dishes.
 🌿 In drinks and marinades – adds a fresh, citrus touch to teas, cocktails and meat marinades.


 How to use?

 
 Fresh or dried kaffir lime leaves are added to food during cooking.
 
 The leaves have a tough texture, so they are usually not eaten, but are removed from the dish before serving.
 
 The aroma of the leaves is intense – 2–3 leaves per pot are enough to give the dish a rich flavor.



 RECIPE
 Thai Tom Yum soup with kaffir lime leaves
 Ingredients:

 
 500 ml chicken broth
 
 200 g tiger prawns or chicken fillet
 
 3 kaffir lime leaves
 
 2 lemongrass stalks
 
 3 slices galangal (or ginger)
 
 2 tomatoes, sliced
 
 150 g champignons
 
 2–3 chili peppers (to taste)
 
 2 tbsp fish sauce
 
 1 tbsp lime juice
 
 Fresh coriander for decoration

 Preparation:

 
 Boil chicken broth in a pot.
 
 Add chopped lemongrass, galangal and kaffir lime leaves. Let it simmer for 5 minutes.
 
 Add sliced tomatoes, mushrooms and chili peppers.
 
 Add shrimp or chicken pieces and cook until done.
 
 Add fish sauce and lime juice to taste.
 
 Serve hot, sprinkled with fresh coriander.