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Ethnic Cuisines

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Thai Style Chicken Vegetable and Rice Soup

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 320
Calories from Fat 60
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2.5g 13%
Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 460mg 19%
Potassium 360mg 0%
Total Carbohydrate 50g 17%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 13g  
Vitamin A 15% Vitamin C 70%
Calcium 2% Iron 8 %
*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 gal
Serving Size: 8 oz


Amount Ingredients
3 qts. Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth
2 Tbsp. Lime Juice
8 ea. Fresh Red Chilies, Seeded and Sliced Thin
10 oz. Shiitake Mushrooms, Sliced Thin
16 oz. Chicken Thigh, Boneless, Skinless, Cooked in Chicken Broth, Shredded, Chilled
1 qt. Lemongrass Seasoned Jasmine Rice, Prepared, Hot
12 oz. Fresh Bean Sprouts
1 cup Green Onions, Chopped Fine
2 cups Fresh Cilantro Sprigs

Recommended Product: 6552 Passport Global Flavors™ by Custom Culinary® Thai Style Vegetable Broth


  1. In a 2 gallon pot over medium high heat, bring the Thai Style Vegetable Broth to a simmer.
  2. Add lime juice, chilies, and shiitake mushrooms. Simmer 4-5 minutes.
  3. Add chicken meat and simmer 3-5 minutes.
  4. To serve, place 2 Tbsp. of hot lemongrass jasmine rice in a 10 oz bowl. Add 6 oz. of hot Thai Style Vegetable Broth mixture and garnish with 3/4 oz fresh bean sprouts, green onions, and cilantro.
  5. Chef's Tip - any protein, vegetable or tofu of choice may be substituted for chicken.

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