Tom Yum is one of the most popular Thai food, and is well known among foreigners. Ingredients include herbs such as galanga, lemon grass, kaffir lime leaf and chili. These ingredients make Tom Yum a very healthy dish. Tom Yum soup is also known to be full of flavors, but not too spicy. MOQ : 360 Cartons , 12 Pcs/ Carton Carton Dimension: 25.4 x 30.7 x 20 cm. Serving Size: 1 Primary Ingredient:Vermicelli Noodle, Tom Yum Soup Base and Coconut Milk Powder Shelf Life : 18 months Product Storage: Keep in Cool and Dry Place Award: Thai Select : Guarantee the authentic Thai taste of Thai food & A.A. Awards
Tom Yum Noodles - Fastoodle brand Thai noodles, soft and chewy, spicy tom yum flavor No need to cook more. Easy to taste. Just inject the sachet and boil it in water for 3 minutes. Small noodles, chili paste, fried garlic, seasoned soup powder, dried shrimp, peanuts, fried garlic Shelf life 6 months (should be stored in a dry place. and out of sunlight) FDA number 74-2-01665-6-0038 How to cook. 1. Add 300 ml of water. 2. When the water boils, put noodles, vegetables, meat as you like into the pot. 3. When the noodles and meat are cooked. Add seasoning powder 4. Pour into a cup, ready to eat.
PRODUCT INFO "Tom Yum Set" is sold containing a fresh lemongrass, fresh galangal, fresh red thai chiles, fresh kaffir lime leaves, ready to take home and cook up your own tom yum soup. USES "Tom yum" is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom yum has its origin in Thailand. "Tom yum" is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers. The tom yum seasoning has been investigated as a potential functional food and a natural antimicrobial because of its kaffir lime leaf and red chili content.
PRODUCT INFO "Tom Kha Kai" is a spicy and sour hot soup with coconut milk in Thai cuisine. "Tom Kha Kai" is sold containing fresh lemongrass, fresh galangal, fresh kaffir lime leaves, fresh red thai chiles, fresh thai eggplant, fresh pea eggplant. USES In Thailand, most tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.
Green Curry is another favorite Thai dish, which is well known among both locals and foreigners. Key ingredients include many herbs such as lemongrass, galangal, turmeric, pepper and etc. These herbs make green curry a very healthy Thai dish. Nowadays, it is popular to serve Thai green curry with Khanom- Chine (rice noodle) or rice. MOQ : 360 Cartons , 12 Pcs/ Carton Packing Size : Net Weight 12 X 200g in one carton Carton Dimension : W 32.50cm X L 34.5cm X H 22.5cm Serving Size: 2 Primary Ingredient: Dry Rice Noodle, Green Curry Paste and Coconut Milk Powder Shelf Life : 18 months Product Storage: Keep in Cool and Dry Place Award: Thai Select : Guarantee the authentic Thai taste of Thai food & A.A. Awards
Fresh vegetables: baby corn ,lemongrass ,ginger ,fingerroot ,galingale ,galangal ,turmeric ,red chili ,green chili ,bird eye chili ,banana leaves ,banana blossom ,kaffir lime leaves ,basil ,coriander ,chinese chive , morning glory , ,wing bean ,bamboo shoot ,lotus root ,sa ,tor bean , bitter bean ,young peppercorn ,betel leaves ,panda leaves ,red shallot , garlic ,green papaya ,young jackfruit , jackfruit seeds ,okra ,tom yum set fresh fruits: peeled durian ,mangosteen ,mango: sweet mango , mango nam dok mai , green mango ,rambutan ,dragon fruit (red , white) ,peeled jackfruit ,long kong ,longan ,ripe papaya holland ,jujube ,guava ,sweet tamarind ,lychee ,young coconut frozen vegetables and fruits: dried vegetables and fruits: dried vegetable powder: ginger ,kaffir lime leaves ,pandan leave.Export
Krispy King Prawn Crackers. Available in 5 flavors: Original, Seaweed, Barbecue, Salted Egg, and Tom Yum. 1 Box = 28 packs x 60 grams, or 1 Box = 56 packs x 30 grams Language in Packaging : English, Bahasa Indonesia Shelf Life : 12 Months Our products have been exported to Singapore, China, Hong Kong, and South Korea. Accept Private Labeling / OEM.
Tao Kae Noi Seaweed Snack Available: Big Sheet 120x3,2gr, Big Roll Classic, Big Roll Hot & Spicy, Big Roll Squid 12x12x3,6gr, Crispy Classic, Crispy Hot Spicy, Crispy Big Classic, Big Hot Spicy 120x3,2gr, Hot Spicy 48x32gr, Crispy Hot Spicy 60x15gr, Crispy Hot Spicy 48x40gr, Crispy Japanese Sauce 48x32gr, Crispy Original 60x15gr, Crispy Original 48x32gr, Crispy Seafood 48x32gr, Crispy Tom Yim Gong 3x20x15gr, Crispy Tom Yum Gong 48x32gr, Crispy Tomato 48x32gr, Seasoned Laver Original, Seasoned Laver Spicy 30x4gr, Tempura Original, Tempura Spicy 3x20x25gr, Tempura Original, Tempura Spicy 48x40gr, Tempura Original, Tempura Spicy 5x12x25gr. Product is Manufactured by Taokaenoi Food & Marketing PCL.
Edibles, grains, organic products, coffee beans, spaghetti, wood pellets, sunflower oil, chicken feet, frozen pork, frozen ducks, frozen lamb fat tail tallow,fat fish meal , soybean meal, meat bone meat, tide downy, laundry detergent,kitchen washing detergent.
PRODUCT NAME: TOM YUM KUNG Noodle instant hot cup Spicy & herbs Product origin : Thailand / TH Key Specifications/Special Features : Ready to eat Minimum Order : 2 carton Packaging details : 1 carton = 36 cups ** Product samples : Free Shipping cost : Buyer ** Instant Noodle Shrimp Tom Yum Flavor It is the most popular Thai Instant Noodle in Thailand. The soup is quite orange with the oil. The taste is delicious because it combines of hot spicy and sour. It goes very well together like a noodle soup. The texture is very soft easy to swallow. And the Instant noodle is easy to make by yourself in 5-10 minutes. If you ask any foreigners who have ever visited Thailand about their favorite Thai food, their answers, almost without exception, will be tom yam kung. Tom yam kung, or spicy shrimp soup, is the number one of the top ten Thai dishes loved by foreigners, according to a recent investigation. And in fact, it is one of the most favorite dishes for Thai people as well. It is simply because it is so delicious for its unique sour and spicy taste that you will certainly need it more and more if you try it just once. Thai food generally not only provides a wonderful taste but also includes medicinal properties in its herbal ingredients as well. Tom yam kung is one of the best examples. To make you acquainted with this special Thai dish, this article will introduce you to the recipe for the soup and its herbal properties. Way to make 1. Put a heating bag and add some water in an outer cup. 2. Add noodle, meat, vegetable and some water in an inner cup. [You can add pork, vegetable or eggs as you like.] 3. Wait for 5-10 minutes. 4. Ready to serve.
Angel RS CriTex MS is Maize based Modified Resistant starch. It is Vegan, Gluten-Free, Plant-based, Non-GMO starch. Angel RS CriTex MS isused as Emulsifier, Stabilizer, Binder and Thickener for Bread, pancake, Noodles, waffles, nutrition bars, ready to eat cereals, pasta, ham and meal replacements excluding meat products and infant formula.
Angel RS CriTex D is Tapioca based Modified Resistant starch. It is Vegan, Gluten-Free, Plant-based, Non-GMO starch. Angel RS CriTex D is used as Emulsifier, Stabilizer, Binder and Thickener for Bread, pancake, Noodles, waffles, nutrition bars, ready to eat cereals, pasta, ham and meal replacements excluding meat products and infant formula.
"Angel RS CriTex D is Tapioca based Modified Resistant starch. It is Vegan, Gluten-Free, Plant-based, Non-GMO starch. Angel RS CriTex D is used as Emulsifier, Stabilizer, Binder and Thickener for Bread, pancake, Noodles, waffles, nutrition bars, ready to eat cereals, pasta, ham and meal replacements excluding meat products and infant formula."
"Angel RS CriTex MS is Maize based Modified Resistant starch. It is Vegan, Gluten-Free, Plant-based, Non-GMO starch. Angel RS CriTex MS is used as Emulsifier, Stabilizer, Binder and Thickener for Bread, pancake, Noodles, waffles, nutrition bars, ready to eat cereals, pasta, ham and meal replacements excluding meat products and infant formula."
Yen Ta Fo is another Thai favorite noodle soup, which is very popular among Thai locals. The key character of this noodle dish is the reddish soup, which comes from Yen Ta Fo sauce. The red color is from a type of fermented tofu, which is the key ingredient of this sauce. Along with the fermented tofu, Thai Aree selects the finest quality of yellow chili, garlic, fish sauce and sugar to create our ready-to-cook sauce. MOQ : 300 Cartons , 12 Pcs/ Carton Packing Size : Net Weight 12 X 150g in one carton Carton Dimension: 25.4 x 30.7 x 20 cm. Serving Size: 1 Primary Ingredient: Dried Rice Noodle Yen Ta Fo Sauce (Spice and Bean Curd Soup Base) Shelf Life : 18 months Product Storage: Keep in Cool and Dry Place Award: Thai Select : Guarantee the authentic Thai taste of Thai food & A.A. Awards
Product of origin : Thailand Product Description : Curry Paste: - Green Curry paste 240 g - Red Curry paste 240 g - Massaman Curry paste 240 g - Tom Yum Curry paste 240 g - Panang Curry Paste 240 g - Yellow Curry Paste 240 g - Pad Thai Paste 240 g - Basil Garlic Stir-Fry Paste 235 g Unit/Case : 8 bottles
Durum Wheat Instant Noodles Chicken Flavor Buckwheat Instant Noodles Chicken & Mushrooms Flavor Rice Instant Noodles Chicken Flavor �¡ontains vitamins: B1, B3, B6, B5, B9, K Introducing our innovative instant noodles made from durum wheat, a healthier and more delicious choice compared to regular options. What sets our noodles apart is the absence of seed oils in the cooking process, making them a much healthier alternative. Seed oils, when heated to high temperatures, can start to break down and form harmful compounds that are carcinogenic and can contribute to insulin resistance, diabetes, and heart diseases. By avoiding the use of these oils in our noodles, we ensure that you can enjoy your meal without worrying about these health risks. Our noodles are cooked using a carefully controlled process that involves boiling and then drying, taking up to 6 hours to complete. This meticulous approach not only enhances the flavor and texture of the noodles but also ensures that they retain their nutritional value. With our durum wheat instant noodles, you can indulge in a delicious and satisfying meal, knowing that you are making a healthier choice for yourself and your loved ones. Package: 60,75, 85, 90 g
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASONS Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. Season Kaffir lime leaves are available year-round.
