When it comes to coriander substitutions, it all depends on what you're making. If you're using the fresh herb as a garnish, say, you could obviously just ditch it and call it a day, although, granted, you'd then miss that hit of freshness. Srulovich suggests looking at other soft herbs: They're often quite interchangeable, so if you're told to finish something with chopped coriander, parsley will do pretty much the same job and bring that essential brightness.
If, however, you're making something that's highly spiced or seasoned, or that features lots of garlic, you might find parsley a bit too polite, in which case Thai basil, chervil or a mix of the two might make a good replacement: You want something with a bit of funk.
Uyen Luu, author of Quick & Easy Vietnamese, would also deploy Thai basil as a coriander substitute: Throw a handful into a stir-fry instead of coriander, then mix it through so the heat just touches it. She says there's a ton of other herbs worth exploring, too: Vietnamese lemon balm is nice in soups, salads and curries; shiso leaves in salads and summer rolls; or the likes of mint, dill, chives and even fennel tops.
Collection
[
|
...
]