Real Thai Tom Yum Paste
The paste for tom yum, the hot and sour Thai soup. Stirred into stock rather than fried off, and most often finished with prawns, mushrooms and lime.
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Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
The paste for tom yum, the hot and sour Thai soup. Stirred into stock rather than fried off, and most often finished with prawns, mushrooms and lime.
View SpecificationsA black pepper wok sauce, the savoury and peppery finish for beef and chicken stir-fries. Added at the end over high heat so it glazes rather than stews.
View SpecificationsThe chilli sauce served with seafood — sharper and more acidic than a sweet chilli dip, which is what lets it cut through grilled fish and prawns rather than coating them.
View SpecificationsCoconut milk for cooking — the body of a Thai curry and, just as often in a Maldivian kitchen, the base of a mas riha or a garudhiya-adjacent dish. Also used through desserts.
View SpecificationsRice vermicelli, the finest of the rice noodles. Soaked rather than boiled, and used in salads, spring roll fillings and soups where a heavier noodle would dominate.
View SpecificationsSweet plum sauce, the darker and fruitier dip. Served with duck, roast meats and fried starters where sweet chilli would be too sharp.
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