Last Updated: 16th September 2024

Geng Gwio Kaeng Liang: Thai Green Vegetable

Bok Choy (Lettuce - Bok Choi), Brakes Coconut Milk (Coconut Extract, Water, Thickener(Carboxymethyl Cellulose), Emulsifier(Polysorbate 60).), Creamed Coconut (100% Coconut), Beans : Fine - Top & Tailed (Fine Beans), Extended Life : Vegetable Oil (Rapeseed Oil, Antifoaming Agent (Dimethylpolysiloxane).), Green Lentils (Green Lentils), Ginger (Ginger), Chillies : Green (Chillies : Green), Kikkoman Soy Sauce : Tamari : Gluten Free (Water, SOYbeans, Salt, Spirit vinegar), Lemon Grass (Lemon Grass), Coriander (Coriander), Garlic : Peeled (Garlic : Peeled), Soft Sugar : Dark Brown (Cane Sugar), Basil (Basil), Knorr Professional Jelly : vegetable (Concentrated vegetable bouillon (71%) [water, carrot, leek, onion], salt, yeast extract, sugar, mushroom juice concentrate, gelling agents (xanthan gum, locust bean gum), flavourings, ground bay leaves. Made from sustainably grown ingredients), Lime Leaves (Lime leaves), Coriander : Ground (Coriander Seeds (spice).), Brakes Cumin Seeds : Whole (Whole Cumin Seeds), Lime (Lime), Corn : Baby (Corn : Baby), Aubergine (Aubergine)

 Contains

  • Soya

 Does not contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Gluten
  • Hazelnuts
  • Lupin
  • Macadamia
  • Milk
  • Molluscs
  • Mustard
  • Oats
  • Peanuts
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts
  • Wheat

  • Halal
  • Vegan
  • Vegetarian

Energy 1446kj 346kcal
17.29%
Fat 30.61g
43.73%
Saturates 17.46g
87.32%
Sugars 7.05g
7.84%
Salt 1.4g
23.3%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)144617.29
(KCal)34617.29
Fat (g)30.6143.73
of which saturates (g)17.4687.32
Carbohydrates (g)16.676.41
of which sugars (g)7.057.84
Protien (g)6.4512.91
Fibre (g)1.820
Salt (g)1.423.3
Weight (g)179.9-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.