We usually find kaffir lime leaves in bowls of Thai soup. Just like bay leaves, they impart their essence to the broth, but they’re meant to be left behind because the whole leaves are not exactly palatable.
This soup was inspired by these seafood cakes. The binder is only fresh coconut meat, and we had lots recently after our neighbor had this tree cut down. The coconuts went floating down the canal, so we scooped them up. They were really tasty.