This sauce is The Coconut Kitchen’s take and has been tried and tested in the restaurant for 10 years, so it has to be good. Its also one of the few Vegan and Vegetatian recipe sauces available with miso paste being they key salty ingredient instead of fish sauce. The tamarind based sauce makes for a very pleasing sweet and sour taste with just a background hint of chilli. As in Thailand, its best to season the dish to your liking by adding dried chilli powder to spice up the dish. Ingredients: Water, Sugar, Naturally Brewed SOY Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol), Miso (Water, SOYA Beans, Rice, Salt, Alcohol), Tamarind (4%), Onion, Salt, Garlic (1%), Chilli Powder.