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Ethnic Cuisines

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Thai-Style Chicken & Rice Noodle Soup - All Natural

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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 11g 17%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 660mg 28%
Potassium 125mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 5g  
Vitamin A 0% Vitamin C 20%
Calcium 0% Iron 2 %
*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 Gallon
Serving Size: 1 cup


Amount Ingredients
12 oz Rice Noodles, Flat Dry Rice Sticks
1 gal Water
4 oz Custom Culinary® Master’s Touch® All Natural Reduced Sodium Chicken Base
2 Tbsps Organic Soy Sauce
2 Tbsps Lime Juice
4 each Chilli Peppers, Red, Hot, Fresh, Seeded and Shredded
1 Tbsp - to taste Organic Cane Sugar
4 oz Shitake Mushrooms, Fresh, Sliced
8 oz Boneless Skinless Chicken Breast, Free Range, Organic, Cooked, Sliced, Chilled
1 cup All Natural Canola Oil
1/8 cup Garnish: Garlic, Chopped
12 oz Garnish: Bean Sprouts, Fresh
1/4 cup Garnish: Green Onions, Fresh, Chopped Fine
2 cups Garnish: Cilantro Sprigs

Recommended Product: 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 Custom Culinary® Master’s Touch® All Natural 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 canola 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.

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