Kaffir Lime in Thai Cuisine

Kaffir Lime Leaves: The aromatic leaves are an essential component in many Thai dishes, such as Tom Yum soup and Green Curry. The leaves add a fresh, citrus fragrance that balances the rich, spicy flavours of Thai cooking. Unlike other herbs, kaffir lime leaves are often added whole to broths and soups but are typically removed before serving, as they are tough to chew.
Kaffir Lime Rind: The rind of the kaffir lime, with its intense citrus aroma, is used in Thai curry pastes to add a layer of brightness to the dish. The zest provides a sharp, tangy flavour that cuts through the richness of coconut milk and spices in curries, enhancing both aroma and taste.
Kaffir Lime Juice: While the juice of kaffir lime is often too tart and bitter to be eaten on its own, it is used in dips and salads to provide a zesty punch. The juice also serves as a natural preservative in many Thai dishes, keeping food fresh while adding its distinctive flavour.
Kaffir Lime in Other Cuisines
In addition to Thai cuisine, kaffir lime is used across Southeast Asia and beyond. In Laos and Cambodia, the fruit and its leaves are used to make base pastes like "kroeung," a fragrant mixture of herbs and spices essential for many traditional dishes. In Vietnam, kaffir lime leaves are often added to chicken dishes and used to mask strong odours when steaming foods like snails. In Indonesia, the leaves are combined with bay leaf in dishes such as soto ayam (chicken soup), bringing a unique depth of flavour.

Interestingly, kaffir lime also has a presence in Creole cuisine from the islands of Martinique and Réunion, where it’s used to flavour rums and in rougail sauces.