Low sodium Thai food?

[Anonymous]

Two adults in our household have high blood pressure, and have been instructed to cut back on sodium.

But we all have a particular love of Thai flavors, and I just don't see how you get them without a ton of fish sauce.

Anyone have any hacks? Or Thai dishes that don't have a much?

[Anonymous]

The only real answer to this is to learn to cook your favorites at home where you can control the sodium content. You can try asking for sauces on the side for restaurants/take-out, but most dishes make that pretty difficult to accommodate.

I watch my sodium and you need to get used to other big bold flavors that aren't salt - lots of garlic, ginger, hot peppers/chiles, sambal, etc. I make a variety of asian dishes that taste awesome yet are still relatively light in sodium. Liquid aminos are your friend and can be substituted for soy or fish sauce in moderate amounts to add the flavor you're looking for without all the salt.

[Anonymous]

Anonymous wrote:The only real answer to this is to learn to cook your favorites at home where you can control the sodium content. You can try asking for sauces on the side for restaurants/take-out, but most dishes make that pretty difficult to accommodate.

I watch my sodium and you need to get used to other big bold flavors that aren't salt - lots of garlic, ginger, hot peppers/chiles, sambal, etc. I make a variety of asian dishes that taste awesome yet are still relatively light in sodium. Liquid aminos are your friend and can be substituted for soy or fish sauce in moderate amounts to add the flavor you're looking for without all the salt.

That's what I'm asking for. Hacks to lower the sodium in the recipes I'm making.

Sorry, I wasn't clear. I'd love to incorporate Thai flavors at home, but I need to figure out how to lower sodium.

Thank you for the coconut amino suggestion!