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  Vietnamese Lemongrass And Lime Chicken

  {D3A88367-9CB6-4294-B846-F29F56EB750D}

  • 45g Five Tastes Stir Fry Shot - Vietnamese Lemongrass & Kaffir Lime
  • 3 teaspoons oil
  • 300g chicken breast fillet
  • 1 cup jasmine rice
  • 165ml coconut milk
  • ¾ cup water
  • 2cm piece peeled fresh ginger, thinly shredded
  • 2 baby bok choy, steamed until tender
  • Roasted peanuts, lime cheeks, sliced chilli and spring onions, for garnish

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  Thai Style Tomato Soup

  {84A28338-94AB-420D-A958-84773DFC4343}

  • 420g can condensed tomato soup
  • 210g jar Five Tastes Laksa Paste
  • 2 cups water
  • 2 teaspoons fish sauce
  • 1 punnet cherry tomatoes
  • ¼ cup chopped fresh Thai basil leaves
  • Warmed roti bread, for serving

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  Delicate Snapper And Vegetable Ribbons

  {F6FEB34B-AA73-4045-9727-F6B07EF89F6A}

  • 2/3 cup jasmine rice
  • 2 tablespoons toasted coconut
  • 2 tablespoons Five Tastes Thai Red Curry Paste
  • 165ml coconut milk
  • 1 cup fish stock
  • 1 teaspoon fish sauce
  • ½ teaspoon sugar
  • ½ a coriander plant (leaves, stems and root)
  • 2 pieces (350g) skinless snapper fillets
  • 1 lemongrass stalk, split lengthways
  • 1 small zucchini, peeled into ribbons
  • 1 small carrot, peeled into ribbons
  • 2 limes, for serving
  • Red birdseye chilli, for garnish