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Asian food has long been a popular ethnic cuisine, and many dishes are now as American as hamburgers, pizza, tacos and fried rice. American diners are seeking bold, regionalized Asian flavors, and the industrial availability of these specialized ingredients is on the increase. Admittedly, using kaffir lime flavor or individually quick-frozen (IQF) cilantro may not be “traditional,” but it certainly can help generate an “authentic” product for manufacturing.Photo: Robert DanhiSpicy tom kah gai is a classic Thai chicken soup with coconut milk and galangal, featuring straw mushrooms. During cooking, the soup is infused with lemongrass, kaffir lime leaves, Thai bird ...