Siam as Thailand was formerly called, has a proud tradition of culinary excellence. From the unassuming street food of Bangkok to the high end culinary art of food carving, Thailand has exported its distinctive and flavorsome cuisine all over the globe. Katayama’s range of authentic ingredients seeks to build on this fine tradition and provide ready to use quality products to the as yet uninitiated and aficionado consumers alike.

Featured Recipe: Thai Chicken Soup

140g soba or wholewheat noodles
100g bean sprouts
2 pak choi, leaves separated
1 red chili, deseeded and sliced
1 tbsp soy sauce
2 tbsp honey
juice 1 lime, plus wedges to serve
4 spring onions, sliced
½ small bunch mint, roughly chopped
For the broth
1 roast chicken carcass and wings
thumb-sized piece ginger, bashed and sliced
1 garlic clove, crushed
2 spring onions, sliced
5 peppercorns

Tip: Use Katayama’s crushed Garlic, Chili and ginger pastes as a convenient alternative.

To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.
Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.

Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chili, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.