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Mae Sri Tom Yum Paste
Description
Tom yum paste makes the authentic clear Thai broth, tom yum soup. A blend of Thai lemongrass, tamarind juice, red chillies, garlic, kaffir lime and galangal. Tom Yum paste brings a distinct, hot and sour flavour to your dish.
Mix this Tom Yum paste with evaporated milk, mushrooms and shrimps or chicken for a healthy and delicious Thai soup.
Ingredients: Soybean oil, Lemongrass (13%), Tamarind Juice (12%), Dried Red Chillies (12%), Garlic, Lime Juice (9%), Sugar, Salt, Shallot, Kaffir Lime, Galangal (2%).
Quick Comparison
| Settings | Mae Sri Tom Yum Paste remove | Lucullus Sambal Nasi Goreng remove | Prik Chee Fah Chilli 40g - Short Dated remove | Nikko Egg Noodles remove | Mae Sri Thai Panang Curry Paste remove | Prik Chee Fah Chilli 40g remove |
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| Price | 4.94€ | 3.13€ | 1.19€ | 4.07€ | 5.32€ | 3.50€ |
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| Content | Tom yum paste makes the authentic clear Thai broth, tom yum soup. A blend of Thai lemongrass, tamarind juice, red chillies, garlic, kaffir lime and galangal. Tom Yum paste brings a distinct, hot and sour flavour to your dish. Mix this Tom Yum paste with evaporated milk, mushrooms and shrimps or chicken for a healthy and delicious Thai soup. Ingredients: Soybean oil, Lemongrass (13%), Tamarind Juice (12%), Dried Red Chillies (12%), Garlic, Lime Juice (9%), Sugar, Salt, Shallot, Kaffir Lime, Galangal (2%). | Sambal nasi goreng is a spicy sauce used to make the much celebrated Indonesian fried rice dish, nasi goreng. Traditionally served at breakfast to use up leftover rice, this sauce packs in chilli and soy flavour. Sambal nasi goreng sauce also contains shrimp paste, onions, garlic and coriander. Mix some fried rice with sambal nasi goreng, perhaps adding some finely sliced carrots, a splash of kecap manis and a garnish of crispy shallots. Ingredients: Ground chillies, onions, sugar, salt, soy oil, food acid E260, soy protein hydrolyzate, garlic, thickener E466, shrimp-powder, food colour E150c, spices and herbs (coriander), preservative E200, E211 | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Nikko egg noodles are a great all-round noodle as they can be used in almost any Asian noodle dish whether fried or boiled. Often known as canton noodles, the noodles are first cooked before drying and then curling into tidy round nests. This pre-cooking means that the noodles are extremely quick to cook before serving. These egg noodles also work well in a Jewish chicken soup. To cook the noodles, boil vigorously for 3 minutes. If frying remove from heat, rinse with cool water and stir fry. Otherwise turn the heat down and cook until tender. Ingredients: Wheat flour 97.89%, salt, egg powder 0.8%, emulsifier E401, colour E160a | Panang curry paste is a blend of Thai lemongrass, galangal, kaffir lime and chilli. Panang curry paste brings a distinct, fragrant flavour and mild heat to curries and stir fries. Named after the island Penang, off the west coast of Thailand, panang curries are slightly sweeter and drier than other varieties of Thai curry. Mix this panang curry paste with coconut cream and add to stir-fried beef for panang beef, also known as phanaeng and penang curry. Ingredients: Dried red chilli 30%, garlic 23%, shallot 17%, lemongrass 10%, sugar 9%, salt 7%, kaffir lime 2%, galangal 1%, spices 0.8% (coriander seeds, cumin, cardamom, bay leaves), citric acid 0.2% | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. |
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