A Smashing Way to Build Flavor
We experimented with a few methods of treating the aromatics for our soup, ultimately sticking with the traditional approach.
Galangal, makrut lime leaves, and lemongrass can increasingly be found in the produce section of large supermarkets. We recommend stocking up and storing them in the freezer for up to six months.
Galangal: Peel nubs of galangal, then transfer to zipper-lock bag or airtight container and freeze.
Makrut lime leaves: Rinse leaves, place on paper towels, and pat completely dry. Place leaves in zipper-lock bag, squeezing out as much air as possible; seal bag; and freeze.
Lemongrass: Trim stalks to bottom 6 inches, transfer to zipper-lock bag, and freeze.
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