Soy Sauces

Soy sauce is an essential ingredient in Thai cooking. It is made from a mixture of soya beans, flour and water, which is then fermented naturally and aged for some months. The liquid which is finally distilled is soy sauce. There are two main types:

Light soy sauce – As the name implies, this is light in colour, but it is full of flavour and is the preferable one to use for cooking. It is saltier than dark soy sauce. It is known in Chinese or Thai groceries as Superior Soy.

Dark soy sauce – This sauce is aged for much longer than light soy sauce, hence its darker, almost black colour. It is slightly thicker and stronger than light soy sauce and is more suitable for stews. I prefer it to light soy as a dipping sauce. It is known in Thai or Chinese grocers as Soy Superior Sauce – I like that: both versions are ‘superior’.