Lemongrass Lime Leaf Food

THAI STYLE LIMEADE WITH LEMONGRASS AND LIME LEAVES RECIPE

Thai Style Limeade with Lemongrass and Lime Leaves Recipe image

Lime leaf and lemongrass infused simple syrup provides a fresh twist and a bright flavor to this Thai style Limeade!

Provided by The Wanderlust Kitchen

Time 25m

Number Of Ingredients 7

Ingredients

1 cup white sugar
1 cup water
1/3 cup lime leaves (about 20 leaves)
1/4 cup chopped lemongrass stalk
1 cup lime juice (for me, this was about 7 limes)
3 cups cold water + 1 cup ice
Lime wheels for garnish (optional)

Steps:

Combine the sugar, 1 cup of water, lime leaves, and lemongrass in a saucepan over medium heat. Allow the simple syrup to steep for 10 minutes. Strain the leaves and lemongrass pieces from the liquid. Let cool for 10 minutes.
Combine the cooled syrup with 3 cups cold water and 1 cup of ice. Stir in the lime juice. Serve over ice with lime wheels (if desired).

Nutrition Facts : ServingSize 1 serving, Calories 150 kcal, Carbohydrate 40 g, Sodium 9 mg, Fiber 1 g, Sugar 34 g

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 AND LIME LEAF SODA

Lemongrass and Lime Leaf Soda image

bon Appetite had this and several other summer soda recipes. They got this one from Graham Elliot, Chicago. I make most of my own fizzy drinks from fruit in my yard.

Provided by Ambervim

Categories Beverages

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup lemon zest (from 6 lemons)
1/4 cup lime zest (from 8 limes)
20 kaffir lime leaves (can use more lime zest)
2 stalks lemongrass, roughly chopped
3/4 cup simple syrup (1 to 1 water to sugar)
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-oz. glass with ice cubes.
Add 2 tablespoons lemongrass mixture and 1 tablespoons simple syrup.
Top with soda water (about 1/2 cup) and stir to combine.

Nutrition Facts : Calories 0.9, Sodium 25, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1

CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO

Chicken curry with lime leaf, lemongrass & mango image

Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 14

Ingredients

6 lime leaves (2 finely chopped and the centre vein discarded)
1 thumb-sized red chilli (deseeded if you don't like it too hot)
6 lemongrass stalks, tough outer leaves removed, finely chopped
3cm piece ginger , peeled
small pack coriander , stems for the paste, reserve the leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind purée
2 tsp vegetable oil
400ml can coconut milk
8 boneless, skinless chicken thighs , halved
zest and juice 2 limes
100g fine green bean
2 small mangoes , peeled and cut into 3cm pieces
cooked jasmine rice , to serve

Steps:

Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium

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.

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