街市THE WET MARKET
Lime leaves
青檸葉
The leaves of the makrut lime, joined in pairs like a figure eight, dark green and very fragrant once torn. Tom yum and Thai curries need them. Fresh or frozen both work; dried ones have little flavour.
Cautions: read first
- The leaves are tough; set them aside rather than eating them.
Preparation
Tear them, or fold and pull out the centre vein, and drop them into the broth.
Availability in Australia
Easy to find
