Top 10 Must-Have Asian Ingredients for Your Pantry
Top 10 Must-Have Asian Ingredients for Your Pantry (And How to Use Them)
Stocking your pantry with a few key Asian ingredients can instantly open the door to hundreds of delicious meals. Whether you're cooking Thai stir-fries, Korean noodles, or Japanese soups, the right essentials make it easy to recreate authentic flavours at home.
Here are 10 must-haves we always keep on hand — plus how to use them and where to get them.
1. Fish Sauce
The backbone of Thai and Vietnamese cooking. Fish sauce adds umami depth and saltiness to stir-fries, curries, marinades, and dipping sauces.
Try it in: Pad Thai, green papaya salad, fried rice
Shop now: Fish Sauce Collection →
2. Soy Sauce
A universal seasoning used in Chinese, Japanese, Korean, and Southeast Asian cuisines. Adds salt, savouriness, and a hint of sweetness.
Try it in: Stir-fries, noodles, dumpling dipping sauce
Shop now: Soy Sauce Collection →
3. Oyster Sauce
Thicker and richer than soy sauce, with a sweet-salty profile. Used in many Chinese and Thai dishes to boost umami.
Try it in: Pak choi with garlic, chow mein, Thai basil stir-fry
Shop now: Oyster Sauce Collection →
4. Coconut Milk
A pantry staple in Thai, Malaysian, and Indonesian kitchens. Adds creaminess and richness to curries, soups, and desserts.
Try it in: Panang curry, tom kha soup, mango sticky rice
Shop now: Coconut Milk →
5. Rice Noodles
Quick-cooking, gluten-free, and perfect for stir-fries and soups. A must for dishes like Pad Thai and Pho.
Try it in: Pad See Ew, Pho, fresh spring rolls
Shop now: Noodles & Vermicelli →
6. Jasmine Rice
Fragrant, fluffy Thai rice that's a perfect match for curries, stir-fries, and grilled meats.
Try it in: Green curry, fried rice, garlic chicken
Shop now: Jasmine Rice →
7. Curry Pastes
Pre-blended mixes of spices and herbs that form the base of Thai and Malaysian curries. Red, green, Panang, and Massaman are pantry MVPs.
Try it in: Thai curry, laksa, spicy noodle soup
Shop now: Curry Pastes →
8. Dried Mushrooms
Shiitake and wood ear mushrooms add texture and umami to soups, broths, and stir-fries. A great long-life ingredient.
Try it in: Congee, hot pot, ramen
Shop now: Dried Foods →
9. Chilli Paste or Sauce
From sambal to sriracha, chilli condiments bring heat and flavour. Use as a base, marinade, or side sauce.
Try it in: Noodle bowls, satay marinades, dipping sauces
Shop now: Chilli Pastes & Sauces →
10. Sesame Oil
Used as a finishing oil, it adds a nutty, toasted flavour to many East Asian dishes. A little goes a long way.
Try it in: Korean japchae, sesame noodles, salad dressings
Shop now: Sesame & Cooking Oils →
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