Turmeric and Lime Mussel Broth

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Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

I first tasted makrut lime leaves in Bombay when I went to my friend Praphat’s home for dinner. Praphat’s mother, Sriwan, who is from Thailand, cooked us an elaborate meal made with fresh herbs and spices and the leaves of a makrut lime tree, which grew in her backyard. She would pluck the fresh leaves off her tree and toss them into hot oil, which she used to start a soup. Taking a page out of Sriwan’s book, I add makrut leaves to ghee, after infusing it with turmeric and ginger. Serve wit