Description
How to cook
Boil 1 cup of coconut cream and add 200 g. of sliced chicken together with Tom ka paste and simmer until the meat is cooked. Add 2 cups of water and bring back to boil. Then remove from heat and serve. Add fish sauce and lemon juice for seasoning.
Ingredents
| SHALLOT | 19% |
| GALANGAL | 15% |
| LEMON GRASS | 13.5% |
| COCONUT | 12% |
| SALT | 11% |
| SUGAR | 11% |
| GARLIC | 7% |
| SOYA BEAN OIL | 6.5% |
| CITRIC ACID | 3% |
| LIME LEAVES | 1% |
| YEAST EXTRACT | 1% |
