Thai Chicken Noodle Soup
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 |
Posted in Soup Recipes
