Portion Size: 1 cup

Ingredients: Yields: 50 servings

Ingredients	Notes:
2 tablespoons canola oil
6 cups reduced sodium chicken broth
1 stalk lemon grass	Washed, trimmed and minced
1 teaspoon grated fresh ginger or ¼ teaspoon ground
1 tablespoon red curry paste
3 tablespoons soy sauce
1 cup coconut milk
1 cup sliced mushrooms	Washed trimmed and slice
½ lb. boneless, skin less chicken breast diced.
2 tablespoons lime juice
¼  teaspoon salt
¼ cups fresh cilantro	Washed, trimmed and chopped
4 oz. rice noodles
1 cup fresh baby spinach

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat. Cook and stir in the ginger, lemongrass and curry. Heat for 1-2 minutes.
2	Slowly add chicken and broth over the mixture, stirring continuously.
3	Stir in the soy sauce; simmer for 15 minutes.  Stir in the coconut milk and mushrooms. Cook until mushrooms are soft.
4	Add the noodles and cook until tender.  Stir in the lime juice and spinach; season with salt and garnish with cilantro.	Temperature check must reach 165 °F degrees