Recipes with Lamai - Kaffir Lime

Lime Kaffir - Lamai
Thai Soup with Tofu and Lime Kaffir leaves

Ingredients (4px)​

• 150g shiitake mushrooms
• 15ml olive oil
• 2 shallots (minced)
• 10ml Lemon Lakeland Juice
• 4 Lime Kaffir leaves
• 2 spring onions
• 225g tofu (cubed)
• 30ml (2 tbsp.)rice vinegar
• 30ml (2 tbsp. ) fish sauce (nuoc-mâm)
• 1 tin of coconut milk (400ml)
• 100g carrot (into thin slices)
• ½ liter of chicken stock or vegetable stock
• 50g “mange-tout”
• A few coriander leaves
• Salt and pepper

Preparation

In a saucepan, fry the mushrooms in olive oil over high heat until the liquid evaporates (5/6 min). Add salt and pepper.

Add the shallots and the tofu and let fry (2/3 min), deglaze with the vinegar and the fish sauce. Add coconut milk, Lime kaffir leaves, Lakeland juice and the carrots (cut in thin slices).

Boil and let simmer (10 min) on low heat. Add the “mange tout” and let cook (5/6 min).

To obtain a creamy soup, put the stock into a blender (1 min). Adjust seasoning and serve with coriander leaves.

Lime Kaffir - Lamai
Gin Opihr with Lime Kaffir

Ingredients ​

• 50ml Gin Opihr
• 200ml tonic water
• 1 slice of ginger
• 2 garins of cardamon
• 2 Lime kaffir leaves

Preparation:

Put some ice cubes in a tumbler glass (tall glass or Gin glass).

Pour the Opihr Gin and tonic water, then add the cardamon grains and ginger.

Complete the drink with two Kaffir leaves.

Lime Kaffir - Lamai
Bloody Kaffir

Ingredients 

• 2g salt
• 1g pepper
• 7,5ml worcestershire sauce
• 10ml Lime Kaffir juice
• 15ml lemon juice
• 2ml tabasco
• 200ml tomato juice
• 2 Lime Kaffir leaves

Preparation

In a highball glass, put the salt, pepper, worcestershire sauce, lemon juice, lime kaffir juice, tabasco and the tomato juice.

Mix all ingredients with a spoon.

Complete the drink with a few Lime Kaffir leaves.