Best 2 Lemongrass Lime Leaf Recipes

In Southeast Asian cuisine, lemongrass and lime leaves are two of the most commonly used ingredients, adding a unique and aromatic flavor to various dishes. Lemongrass, with its citrusy and slightly sweet notes, and lime leaves, with their bright and zesty aroma, are often used together to create a harmonious balance of flavors. This article presents a collection of delectable recipes that showcase the culinary versatility of lemongrass and lime leaves. From fragrant soups and refreshing salads to savory curries and tantalizing grilled dishes, these recipes capture the essence of Southeast Asian cuisine and promise an explosion of flavors in every bite. Whether you're a seasoned cook or just starting your culinary journey, these recipes offer a delightful exploration of the vibrant flavors that lemongrass and lime leaves have to offer.

Here are our top 2 tried and tested recipes!

LEMONGRASS, LIME LEAF AND GINGER DRESSING

Lemongrass, Lime Leaf and Ginger Dressing image

A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre

Provided by lindseylcw

Categories < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lemongrass sticks
5 fresh lime leaves, spines removed
20 g fresh gingerroot, finely grated
6 thai pink shallots, finely chopped
100 ml lime juice
25 ml lemon juice
100 g coriander, chopped
50 g basil, chopped
1 teaspoon garlic, finely chopped
2 teaspoons green chilies, finely sliced
1 teaspoon red chile, finely sliced
3 teaspoons toasted sesame oil
50 ml olive oil
15 g dark brown sugar

Steps:

Remove the outer layer of the lemongrass, cut off the hard thinner ends and then crush and chop it.
Put it in the jug blender with the lime leaves, ginger, shallots, lime and lemon juices and blend to a smooth paste.
Add the herbs, garlic, chillies, oils and sugar and blend again until you get a beautifully green, smooth, thick dressing.

LEMONGRASS-LIME LEAF

Lemongrass-Lime Leaf image

Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.

Provided by Graham Elliot

Yield Makes 12

Number Of Ingredients 6

Ingredients

1/4 cup lemon zest (from 6 lemons)
1/4 cup lime zest (from 8 limes)
20 makrut lime leaves
2 stalks lemongrass, roughly chopped
3/4 cup Simple Syrup , divided
6 cups soda water, divided

Steps:

Combine citrus zest, lime leaves, lemongrass, and 2 cups water in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Strain lemongrass mixture into a jar and chill. Fill a 12 ounce glass with ice cubes. Add 2 tablespoons lemongrass mixture and 1 tablespoon simple syrup. Top with soda water (about 1/2 cup) and stir to combine. Repeat to make 11 more sodas.

Tips:

Choose fresh lemongrass and kaffir lime leaves. Fresh ingredients will provide the best flavor.
Use a sharp knife to slice the lemongrass and kaffir lime leaves. This will help to release their flavor.
Don't overcrowd the pan when cooking lemongrass and kaffir lime leaves. This will prevent them from cooking evenly.
Cook lemongrass and kaffir lime leaves over medium heat. High heat can burn them and make them bitter.
Add lemongrass and kaffir lime leaves to dishes at the beginning of the cooking process. This will allow them to infuse their flavor into the dish.
Remove lemongrass and kaffir lime leaves from dishes before serving. They can be tough and unpleasant to eat.

Conclusion:

Lemongrass and kaffir lime leaves are two versatile ingredients that can be used to add a unique flavor to a variety of dishes. They are commonly used in Thai, Vietnamese, and Indonesian cuisine, but they can also be used in other cuisines as well. With their bright, citrusy flavor, lemongrass and kaffir lime leaves can add a refreshing touch to any dish.