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Aroy Mak Mak

Lemon Basil

แมงลัก

Maenglak: the third Thai basil, lemony and peppery, for soups and khanom jeen.

Lemon Basil

Lemon basil is the least known of Thailand's three basils. It has small, pale green leaves with a clear lemon scent, and its seeds swell into little jelly balls when soaked, which are used in drinks and desserts.

Pronunciationmaeng-lak
FlavourLemony, peppery and slightly minty
Used inGaeng liang, khanom jeen, Isaan soups, basil seed desserts
SubstituteThai basil with a little lemon zest

How it is used

Stirred into gaeng liang, a peppery vegetable soup; eaten raw with khanom jeen rice noodles and their curries; and added to Isaan soups and fish dishes. The seeds (med maenglak) are soaked and added to coconut milk drinks and syrups.

Buying and storing

Fresh lemon basil is found in Thai grocers and at farmers' markets in summer. Keep it like Thai basil, with the stems in water at room temperature. Basil seeds are sold dried in packets.

Telling the three basils apart

  • Horapha (Thai basil): glossy green leaves on purple stems, with purple flowers and an aniseed scent; used in green curry and stir-fries.
  • Kraphao (holy basil): smaller, slightly hairy, jagged-edged leaves with a peppery, clove-like taste that comes out when cooked; used in pad kraphao.
  • Maenglak (lemon basil): pale green, narrow, softly hairy leaves and white flowers, with a clear lemon scent; used fresh or added at the very end of cooking.

Cooking with it

In Isaan, lemon basil goes into gaeng no mai, the bamboo shoot soup thickened with pounded sticky rice and yanang leaf, and into herby soups such as gaeng om, where its lemon note lifts earthy flavours. Add it in the last minute of cooking: the leaves wilt and darken quickly, and long simmering kills the scent. When buying, look for bunches with flowers still attached, which shows the plant was cut fresh.

Cook’s tip

Soak a teaspoon of basil seeds in water for 10 minutes and add them to iced coconut milk or lemonade for a classic Thai summer drink.

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