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  Corn, Crab And Noodle Soup

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  • ½ x 375g packet rice noodles
  • 210g jar Five Tastes Laksa Paste
  • 420g can creamed corn
  • 270ml coconut milk
  • 3 spring onions, sliced, plus extra for garnish
  • 1 stalk lemongrass, bruised (see tip below)
  • 1 cup water
  • 2 x 170g can crab meat, drained
  • 1 teaspoon fish sauce

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  Vietnamese Crab And Lychee Salad

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  • 45g Five Tastes Stir Fry Shot – Vietnamese Lemongrass & Kaffir Lime
  • 1 tablespoon lime juice
  • 170g can crab meat in brine, drained
  • 10-12 fresh lychees, pitted and halved
  • 2 spring onions, sliced
  • 1 carrot, shredded
  • 1 cup bean shoots
  • 1 cup coriander leaves
  • ½ cup mint leaves
  • Large fresh mint leaves, for serving (optional)
  • Fried shallots, for garnish

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  Thai Stir Fry With Coriander & Kaffir Lime

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  • 1 tablespoon oil
  • 300g thinly sliced chicken breast
  • 100g snow peas, trimmed
  • 1 small red capsicum, sliced
  • 4-6 baby corn, cut in half lengthways
  • 45g Five Tastes Stir Fry Shot - Thai Coriander & Kaffir Lime
  • Fresh coriander leaves and lime wedges, for garnish