Nothing will provide the exact flavor, but a squeeze of lime juice (fresh) will help. Just a touch, btw
This turned out well. Thank you!
Pegeen is a trusted home cook.
Depending on the recipe, you could try FRESH bay leaf.
I see lime zest recommended.
I do a lot of Thai cooking and while there's nothing that can come close enough to the taste and aroma of Kaffir lime leaves, lime zest is closer than lime juice.
Substituting 6 leaves, how much lime zest?
Fresh lemon verbena leaf is very very similar. We use fresh kaffir lime leaves in Vietnam, cut it really thin to put on boiled chicken, and I've tried it with lemon verbena (was growing it for tea) and the leaves are amazingly similar.
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Well played. You deserve a cookie.
Wait... she puts *what* in it?!
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