Spice paste for Thai style Tom Kha soup.
Tom Kha recipe (4 servings):
Bring to a boil 1 can (250ml) of coconut milk.
Add 300g diced chicken, 150g sliced mushrooms and 3 tbsp (50g) Tom Kha spice paste.
Cook until meat is tender.
Add 400ml water and bring to a boil.
Add 1 more can (250ml) coconut milk and let is simmer.
Season with fish sauce or lime juice, add chilli rings to your taste.
Ingredients: salt, galangal, lemongrass, sugar, SOY oil, flavour enhancer: E621, kaffir lime peel, shallot, coriander root, chilli, acidity regulator: citric acid.
Keep refrigerated after opening an use witih 5 days.
Nutritional value per 100g:
of which saturates 15g
of which sugars 11g