25 Min
DF
GF
V
Spinach Lime Soup
Makrut lime, previously known as Kaffir lime, is widely used in Thai, Indonesian, Laotian, Burmese and Cambodian cooking. The leaves are primarily used in stews and curries and even the lime rinds are used in spice blends and for aroma. A couple of weeks back, a customer with a great green thumb dropped off a bunch of these limes ~ I had never set my eyes on them previously and was immediately intrigued by their peculiar rind and intoxicated by their aroma. The limes are indeed used in perfumery and other beauty products. When I put a slice of the rind in my morning chai, I was even more delighted at how it bloomed with a haunting citrus scent. Here is an utterly simple soup which captures the essence of the makrut lime. Make it just the way it is or add chicken, ginger or whatever else takes your fancy.
Makrut lime, previously known as Kaffir lime, is widely used in Thai, Indonesian, Laotian, Burmese and Cambodian cooking. The leaves are primarily used in stews and curries and even the lime rinds are used in spice blends and for aroma. A couple of weeks back, a customer with a great green thumb dropped off a bunch of these limes ~ I had never set my eyes on them previously and was immediately intrigued by their peculiar rind and intoxicated by their aroma. The limes are indeed used in perfumery and other beauty products. When I put a slice of the rind in my morning chai, I was even more delighted at how it bloomed with a haunting citrus scent. Here is an utterly simple soup which captures the essence of the makrut lime. Make it just the way it is or add chicken, ginger or whatever else takes your fancy.
25 minutes + rest time
4
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CREAMY & DAIRY-FREE.
Coconut milk in savory dishes just feels right.
