About 

Lime Leaves (also known as Makrut lime leaves or Kaffir Lime Leaves), have an intense, robust fresh citrus fragrance and are used in Asian cooking much like Bay Leaves in Western cooking. Leaves are added to impart flavour during the cooking process. There is common cultural knowledge within Asian cuisines that the leaves are not to be eaten as they are heavily fibrous. For this reason, they can be either left in the dish or discarded prior to serving.   

Uses & Ideas 

Malaysian Lime Leaf Laksa - Serves 4 

Laksa Paste– 10 dried chillies (soaked), 2 stalks lemongrass, 2 tbsp ginger, 4 cloves garlic, 1/3 cup shallots, 4 tbsp water, 2 tspn each ground coriander and turmeric, 1 tspn each ground cumin, white pepper and salt. 

Soup– 2 tbsp oil, 1 Lt vegetable stock, 2 tins coconut milk, 1 tbsp palm sugar, 4 tbsp soy sauce, 2 tbsp chilli oil, 200 gm vermicelli rice noodles (soaked & drained), 200 gm bean sprouts, 2 green onions (finely sliced), ½ bunch coriander leaves, 180 gm tofu puffs.

Add-Ins – 600 gm peeled green prawns, 600 gm chicken breast (sliced), 600 gm white fish fillet (sliced) and/or a combination of baby corn, beans and bok choy.  

Method – Blend/grind Laksa paste ingredients until smooth. Fry in a wok for 1 minute, add stock, coconut milk, lime leaves, palm sugar, and soy. Simmer for 10-12 minutes. Simmer “add-ins, chicken, prawn etc” in the broth until cooked. Cook noodles 2min in boiling water drain, place in serving bowls along with “option” and broth. Top with the chilli oil, sprouts, tofu, and coriander leaves.