Food Service & Nutrition - Volume 1 No.2 - outserts4


RECIPE

THAI CHICKEN AND
KALEBANZO VEGETABLE SOUP
Portions: 35 / Preparation time: 20 minutes / Cooking time: 30 minutes
Ingredients
10 L
2 bags
1.5 kg
45 ml
75 ml
625 ml
125 ml
10 ml
900 g
60 ml

chicken stock
Bonduelle Kalebanzo Blend
cooked chicken, cut in small cubes
(about 40 g per serving)
garlic, chopped
ginger, chopped
onion, chopped
Nuoc mam sauce (fish sauce)
Sambal Oelek (chili paste)
rice vermicelli
fresh cilantro, chopped

Nutrition Facts
Valeur nutritive

Directions
Soak the rice vermicelli in hot water
for 20 minutes.
Bring chicken stock to a boil.
Add chicken cubes, garlic and onions.
Simmer gently for 15 minutes.
Add Kalebanzo Blend and simmer
for 10 minutes.
Add Nuoc mam sauce, Sambal
Oelek and drained rice vermicelli.
Pour 500 ml of soup per serving.
Serve with soya sauce to taste.

Per 1 serving (500 ml)
Pour 1 portion (500 ml)
Amount
Teneur

% Daily Value
% valeur quotidienne

Calories / Calories 280

Fat / Lipides 3.5 g
5%
Saturated / saturés 1 g
5%
+ Trans / trans 0 g
Cholesterol / Cholestérol 40 mg
Sodium / Sodium 520 mg
22 %
Carbohydrate / Glucides 37 g 12 %
Fibre / Fibres 5 g
20 %
Sugars / Sucres 5 g
Protein / Protéines 25 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer

More recipes available
at bonduelle-foodservice.ca

110 %
25 %
10 %
15 %


http://foodservice.bonduelleamericas.com/en/recipes/thai-chicken-and-kalebanzo-vegetable-soup/ http://www.bonduelle-foodservice.ca

Table of Contents for the Digital Edition of Food Service & Nutrition - Volume 1 No.2

President’s Message
Malnutrition: Becoming Food Aware
Food Service Systems Management
Clinical Nutrition Competency
CSNM Corporate Member Profile
Ask an Expert
Advertiser Index
Management Notebook
Industry & CSNM News
Continuing Education Quizzes
Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover1
Food Service & Nutrition - Volume 1 No.2 - cover2
Food Service & Nutrition - Volume 1 No.2 - 3
Food Service & Nutrition - Volume 1 No.2 - President’s Message
Food Service & Nutrition - Volume 1 No.2 - Malnutrition: Becoming Food Aware
Food Service & Nutrition - Volume 1 No.2 - 6
Food Service & Nutrition - Volume 1 No.2 - 7
Food Service & Nutrition - Volume 1 No.2 - 8
Food Service & Nutrition - Volume 1 No.2 - 9
Food Service & Nutrition - Volume 1 No.2 - Food Service Systems Management
Food Service & Nutrition - Volume 1 No.2 - 11
Food Service & Nutrition - Volume 1 No.2 - 12
Food Service & Nutrition - Volume 1 No.2 - 13
Food Service & Nutrition - Volume 1 No.2 - Clinical Nutrition Competency
Food Service & Nutrition - Volume 1 No.2 - 15
Food Service & Nutrition - Volume 1 No.2 - 16
Food Service & Nutrition - Volume 1 No.2 - CSNM Corporate Member Profile
Food Service & Nutrition - Volume 1 No.2 - 18
Food Service & Nutrition - Volume 1 No.2 - Ask an Expert
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - Management Notebook
Food Service & Nutrition - Volume 1 No.2 - 22
Food Service & Nutrition - Volume 1 No.2 - Industry & CSNM News
Food Service & Nutrition - Volume 1 No.2 - 24
Food Service & Nutrition - Volume 1 No.2 - 25
Food Service & Nutrition - Volume 1 No.2 - Continuing Education Quizzes
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover4
Food Service & Nutrition - Volume 1 No.2 - outserts1
Food Service & Nutrition - Volume 1 No.2 - outserts2
Food Service & Nutrition - Volume 1 No.2 - outserts3
Food Service & Nutrition - Volume 1 No.2 - outserts4
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