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Meal Part

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Ethnic Cuisines

Health Considerations





Thai-Style Chicken & Rice Noodle Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 180
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 790mg 33%
Potassium 0mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 5g  
Vitamin A 3% Vitamin C 23%
Calcium 2% Iron 3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 1/2 Gallons
Serving Size: 1 cup


Amount Ingredients
12 oz Rice Noodles, Flat Dry Rice Sticks
1 gal Water
4 oz Custom Culinary® Gold Label Chicken Base
2 Tbsps Soy Sauce, Light
2 Tbsps Lime Juice, Fresh
4 each Chili Peppers, Red, Hot, Seeded and Shredded
1 Tbsp. Sugar, White, Granulated
4 oz Shiitake Mushrooms, Fresh, Sliced
8 oz Chicken Breast, Cooked, Without Skin, Shredded and Chilled
1 cup Peanut Oil
1/8 cup Garlic, Chopped
12 oz Bean Sprouts, Fresh
1/4 cup Green Onions, Fresh, Chopped Fine
2 cups Cilantro Sprigs

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base


  1. In a bowl of hot water, soak rice noodles for 30 minutes, drain and set aside.
  2. In a 2 gallon cook pot over medium high heat, bring water and chicken base to a simmer.
  3. Add soy sauce, lime juice, chilies, sugar and shiitake mushrooms; simmer 10 minutes.
  4. Add rice noodles and shredded chicken; cook 5 minutes
  5. In a heavy pan over high heat, heat peanut oil, quickly add garlic and rapidly stir-fry 10-15 seconds until garlic is just light brown; drain onto paper towel.
  6. To Serve: Garnish each portion with fried garlic, bean sprouts, green onions and cilantro
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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