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Thai lime Fresh Lime in Thai Cooking

Fresh limes are a staple for cooking Thai food, and fortunately these are available on a year-round basis for a reasonable price. Look for limes that have nice thin skin and heavy feel which indicates good juice content. Before slicing the lime, apply pressure with your palm and roll on the countertop to release juices. Any "Yum" Thai recipe, such as

Tom yum
Khao soi
Neua namtok
Yum neua
Crispy Rice Larb Pork, 'Yum Khao Tod Naem Moo Sod'
Yum talay
Tom kha gai
Rice with salty chili sauce & seafood
Turmeric Chicken Soup, 'Gai Tom Khamin'

These require lime juice because it provides the "piquant" or sour component which mixes with chile heat. For vegetarian, we like lime juice in Thai Vegetarian Larb Woonsen, "Larb Woonsen Jae".

Fresh lime actually cooks beef in our recipe for Lao-style Larb.

Many other Thai recipes use lime juice as well, please visit our recipe index. Surprise your friends with a great snack by mixing fresh lime juice with fish powder w/chili, a bit of fish sauce & then serve mixed up with steamed jasmine rice.

Limes are more sour than lemons so it's best not to substitute. Most desirable limes found in USA are from Mexico although there is domestic production as well. Also see our recipe for a thirst-quenching fresh Limeaid. and our papaya margarita recipe.

We offer a complete line of fresh Thai produce in addition to the offer below
Fresh Limes, 20 ct
We carefully select fresh, true limes with thin skin and high juice content. You get approximately 20 limes.
via Priority

Fresh Limes, 20 ct
Fresh Red Thai Chile, 16 oz
You get a combination of 20 fresh limes and 16 oz fresh red Thai chiles
via Priority

New Recipe:
Crispy Rice Larb Pork, 'Yum Khao Tod Naem Moo Sod'

The crispy seasoned rice mixed with lemon juice and other ingredients creates a blast of texture and flavor that's truly unique and magnificent. Basically crispy seasoned rice added to larb.

Start by making crispy rice balls, break apart the crispy balls then add it to fresh ingredients.

This recipe is time-consuming, probably best as a restaurant menu item or something to prepare for a large group.

See our New Recipe:
Crispy Rice Larb Pork, 'Yum Khao Tod Naem Moo Sod'

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