Kaffir lime leaves are perfect for adding flavour to Asian cuisine. They are highly aromatic and add their own elegant flavour to stir-fry, curry, salad and fish cake dishes. Some examples for use include: Thai curry dishes and soups, such as Tom Yum Indonesian curry dishes Thai fish cakes, e.g., Tod Mun and steamed fish dishes, e.g., Haw Moak Asian bouquet garni - make up with kaffir lime leaves, lemongrass and ginger as the bouquet garni ingredients and use to flavour stock Krueng - a paste using Kaffir lime leaves as the base Flavour rice - When cooking your rice, especially jasmine rice, throw in a few leaves. The flavour will be imparted to the rice. Add to a marinade - suitable for chicken, pork or lamb dishes. Make a syrup - add a kaffir lime leaf to sugar overnight and use the sugar to make a syrup the next day. Use Kaffir lime leaves in hot and sour shrimp soup. Dry the leaves under direct sunlight; this will bring out more aroma than using fresh leaves. Put the leaves in the soup for about 1 minute before you finish making it. The leaves can be stored frozen for as long as you like; add fresh leaves to a plastic bag and place in the freezer. The other storage method is to keep dried kaffir lime leaves.