Thai chicken noodle soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
80 1-cup servings

How do you make a time-honored comfort food relevant in the new millennium? Spice it up, Southeast Asian style, as the chefs at the University of Illinois have done. Dining Services Director Dawn Aubrey says the addition of ingredients such as lemon grass, cilantro, fish sauce and coconut milk guarantee that the soup is a hit with adventurous college students. The university also offers a version that uses the ubiquitous ramen noodles.

Ingredients

1½ lb. rice stick noodles
4 lb. chicken breast chunks
2½ gal. water
8 oz. minced lemon grass
12 oz. chopped gingerroot
2½ lb. diced carrots
11⁄3 tbsp. minced garlic
2 cups lime juice
1 cup fish sauce
8 oz. fresh cilantro
2 qt. coconut milk
9½ oz. chicken soup base
5¾ lb. bok choy, sliced ½-in. thick
Salt to taste
Pepper to taste
 

Steps

  1. Bring large pot of water to boil. Add noodles. Remove from heat and allow noodles to soak 5 minutes, or until soft but still chewy. Drain and rinse briefly with cold water to keep from sticking. Set aside.
  2. In kettle, cook chicken until done. Add water, lemon grass, gingerroot, carrots, garlic, lime juice, fish sauce, cilantro, coconut milk and chicken base. Simmer until carrots are tender.
  3. Add bok choy and continue simmering until bok choy is tender. Season with salt and pepper to taste. Add noodles and serve.  

Recipe by University of Illinois, Champaign-Urbana

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources