Makrut lime leaves are used for their concentrated citrus fragrance. A small amount can perfume soup or curry without adding the same sourness as lime juice.
In the kitchen
Rinse fresh leaves and remove the central stem when slicing them finely. Whole leaves can be simmered in broth and removed before serving, much like a bay leaf. Very thin shreds can be eaten as part of a salad or garnish.
Pairing and practical tips
The leaves contribute fragrance while lime juice contributes acidity. Fresh leaves keep in a sealed container in the refrigerator for a short period; freezing preserves their aroma. Start with one or two leaves in a small pot.
Thai recipes vary by region, household and available ingredients. Taste as you cook and adjust seasoning in small steps.
Keep exploring
Continue with related guides or browse all Thai food stories.