Type what you have

Ingredients

• ✓ kaffir lime leaf
• chicken broth
• coconut milk
• thai chile
• galangal
• ginger
• chicken breast
• lemongrass
• straw mushroom
• fish sauce
• white sugar
• key lime juice
• cilantro

Instructions

1. 1 Devein lime leaves and cut into very thin slices; set aside.
2. 2 Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
3. 3 Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.

By JuliAnne

Ingredients

• ✓ kaffir lime leaf
• shrimp
• water
• galangal
• lemongrass
• straw mushroom
• red curry paste
• fish sauce
• thai chile pepper
• green onion
• cilantro
• lime

Instructions

1. 1 Peel and devein shrimp, reserving shells.
2. 2 Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
3. 3 Strain broth mixture through a sieve into a bowl; discard solids.
4. 4 Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

By Dad

Ingredients

• ✓ kaffir lime leaf
• chicken stock
• chicken breast
• shiitake mushroom
• red chile pepper
• lemongrass
• coconut milk
• green bell pepper
• red bell pepper
• fish sauce
• galangal
• lime juice
• green onion
• thai basil
• cilantro

Instructions

1. 1 Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
2. 2 Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

By Zack Tullis

Ingredients

• ✓ kaffir lime leaf
• coconut sugar
• garlic
• thai chile
• lemongrass
• ginger
• fish sauce
• sesame oil
• lime zest
• lime juice
• soy sauce
• olive oil
• black pepper
• sea salt
• red chile pepper
• cilantro
• mango
• spinach

Instructions

1. 1 Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
2. 2 Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
3. 3 Pour dressing over salad and toss well to combine. Serve immediately.

By Anastasia