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Thank you and Tom Yum soup plans for tomorrow...

14 years ago

Lars - Thank you so much for the Kaffir Lime leaves. The envelope which smells so incredibly good arrived today. I'll be playing with them in Thai recipes for days now. My mom is excited about growing one in her plant room now. She has ginger, lemon grass, tumeric and other warm climate things flourishing in her chilly Maine house. Yum!

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Comments (5)

mustangs81
14 years ago
How nice of you Lars! I finally found a local source for kaffir leaves; they are frozen but better than nothing. I did plant lemon grass now I can make Tom Kha Gai soup at will.
agmss15
Original Author
14 years ago
Very very nice. I recently relocated back to Maine from NJ. While I am enjoying being here a lot I also miss people, languages, music, smells and tastes from other parts of the world. The leaves will be enjoyed!
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I have found that when anchovies are included in a recipe, they are there for a reason. Also, only using two will not cause the soup to have an overwhelming anchovy taste. Think about a real caesar salad - the anchovies are like a cameo appearance for a well known actor in a movie - short - but meaningful. That is how they seem to be used in the recipes that I've made that include anchovies. FYI - I'm half Italian - my mom's parents were from Southern Italy. Anchovies are not an unusual ingredient in Southern Italy - so, I grew up with anchovies. They dissolve; thus, you will not see them in your dish - but they are very savory and add an important flavor to recipes that include them. Also - don't use canned ones - use ones in glass jars (don't substitute anchovy paste either). We make a bruschetta that looks similar to below (I just grabbed a pic that sort of looks like it - mine includes eggplant + other ingredients) - however, the recipe for the bruschetta in the below photo has anchovies in it also - You cannot see them + no one knows they are in there unless they know the recipe (= family members). I've brought it to several dinners - no one ever thinks there's an "odd' taste (or fishy taste).
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annie1992
14 years ago
Lars is such a sweetheart, isn't he? He also sent me some lime leaves, some lemon grass and some very hot chilies.

I read that if you add a few leaves to rice, it makes a nice citrus flavor, I'm going to try that.

Annie
Lars
14 years ago
I was unable to respond to this last week because of problems with logging in. When I tried to submit a response to this, it said I needed to log in even though I was already logged in! Anyway, I'm glad you received the leaves okay and am impressed that you are already using them. I had my implant surgery on Friday and have been making a lot of soups, including a somewhat mild Thai soup with lime leaves and lemongrass. I start that by simmering the crushed lemongrass with the lime leaves (sometimes I crush those also) to make a sort of broth, and then I strain the broth and throw out the lemongrass and lime leaves. If I am using dried chilies in the recipe, I simmer those also and throw them out as well, but the doctor told me not to have spicy food for a few days. That was difficult for me to manage, and so I just made my food a bit less spicy. I also made hummus, but Kevin ate most of that, which is okay because I will just make something else.

I'll be watching for your soup recipes - I want to make the Tom Yum soup when my mouth is completely healed. I'll have to try the lime leaves in rice also.

Lars
agmss15
Original Author
14 years ago
There you are. Sorry about your surgery - hope you feel better soon. This forum is like moving into a new neighborhood where everyone else has been around for long time - confusing but friendly.

Anyway I haven't made the tom yum soup yet. I used a few leaves making a curry with fish and fiddleheads - which went over very well at a dinner at my mom's house. Tonight I made green curry paste. I used a bit of it mixed with oil and lime juice as a spicy citrusy dressing. So again thanks for the gift.

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