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Thai-Style Chicken & Rice Noodle Soup - Reduced Sodium

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 180
Calories from Fat 100
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 5mg 2%
Sodium 210mg 9%
Potassium 0mg 0%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 3g  
 
Vitamin A % Vitamin C %
Calcium % Iron %
*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

Ingredients

Amount Ingredients
12 oz Rice noodles, flat dry rice sticks
1 gallon Water
4 oz Custom Culinary® Gold Label Low Sodium Chicken Base
2 Tbsps Soy sauce, light
2 Tbsps Lime juice
4 each Chili peppers, red, hot, fresh, seeded and shredded
1 Tbsp - to taste Sugar, white, granulated
4 oz Shiitake muchrooms, fresh, sliced
8 oz Chicken breast w/out skin, cooked, sliced, chilled
1 cup Peanut 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: 0144 Gold Label Low Sodium Chicken Base

Directions

  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® Gold Label Low Sodium 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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