"Thai Cooking" by David Thompson

[torakris]

Kristin, I usually tie the lime leaves and lemongrass inside cheescloth and fish them out. Sometimes though I'll take the vein out of the leaves, roll them tightly and julienne very very finely. I'll peel lemongrass down to the tender parts, slice down in half, turn, slice, turn, slice, turn slice, then mince finely.

Thanks!

Normally when I am using lime leaf I either leave it whole or shred it.

I was considering cooking the lemongrass and lime leaf with the heads and shells when making the stock, but I wanted to follow the recipe to the T!