Spice paste for making Thai Tom Kha soup.

Tom Kha recipe (4 servings):
Bring a 250ml can of coconut milk to the boil.
Add 300g shredded chicken, 150g sliced mushrooms and 3spl (50g) Tom Kha pasta.
Cook until the meat is tender.
Add 400ml of water and bring the soup to the boil again.
Add 1 more can (250ml) of coconut milk and let it steep.
Season with fish sauce and lime juice, add chilli rings if you like.

Ingredients: salt, kalgan, lemongrass, SOYA oil, flavour enhancer: E621, kaffir lime peel, shallot, coriander root, chilli, acidity regulator: citric acid.
Once opened, store in the fridge for a maximum of 5 days.
Idea: to extend the shelf life, prepare portions in advance, e.g. in an ice cube tray, and store in the freezer.

Nutrition information per 100g:
Energy content 1010kJ/240kcal
Fats 16g
of which saturated fatty acids 15g
Carbohydrates 19g
of which sugars 11g
Protein 3,5g
Salt 27,8g

Country of origin: Thailand