Thai Recipe Update / ImportFood
Hello again! Today we are pleased to feature a new recipe for Tom Yum, using coconut water rather than chicken stock. Also see our specials below. Thanks for visiting.
New Recipe: Shrimp Tom Yum in Coconut Water
This delicious soup uses coconut water (readily available in most stores) as a base rather than plain water or prepared stock.
Feature: Hot Pepper Sauce, Labuyo
This fantastic hot sauce comes from the Philippines. Mama Sitas has a 75 year history producing world-class sauces. A bright, powerful, fresh red chile heat that is spicier than Thai sriracha sauce.
Feature: Lobo Khao Soi
Kao Soi (or khao soi) is typically found in northern Thailand, Chiang Mai are. This is heavy with coconut milk and usually served with fresh egg noodle (ba mee in Thai) but you can use Long Life (below) spaghetti or egg fettuccine noodles with good result.
Feature: Long Life Noodles
These thin yellow noodles (a bit thicker than angel hair pasta) are commonly served throughout Thailand in soups and stir-fry. They absorb flavors well and we notice that kids particularly love them.
Feature: Amazing Elephant Tom Kha
Our recent run was an 'Epic Batch' made with the freshest pure coconut milk and fresh chiles that were at a peak rich flavor. This batch has ideal chile heat.
