Chinese in origin, but light soy sauce spreads throughout Asia and is also popularly used in Thai cuisine as either a seasoning or condiment.
Light soy sauce, called see-ew khao in Thai, is a product in the brown liquid form made from fermenting a mixture of soy beans and flour (often use wheat flour) together with microorganisms which decomposes protein and carbohydrate and finally obtains amino acids and sugar. This provides us a good sauce with a salty and slightly sweet taste.
Light soy sauce is used with many Thai menus such as stir-fries, soups, grills and barbecues. Also, it is sometimes used interchangeably with fish sauce.
