Thai Chicken Noodle Soup

Nutrition Facts

Serving Size 12 OZ

Calories 230

Calories from Fat 0.8

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 9.8g

15%

Sat. Fat 6g

- - -%

Trans Fat 0g

Cholesterol 30.1mg

- - -%

Sodium 959.2mg

42%

Amount/Serving

%DV*

Tot. Carb. 20.8g

Dietary Fiber 1.5g

Sugars 4.3g

Includes 0.8g Added Sugars

Protein 13.8g

Vitamin D - 0.1mcg - 0%

Calcium - 24.4mg - 2%

Iron - 1.1mg - 14%

Potassium - 218.3mg - 5%

INGREDIENTS: WATER, DICED CHICKEN (all meat (natural proportion blend of 55% white meat and 45% dark meat)), FRESH YELLOW ONION, COCONUT MILK (coconut milk, stabilizer blend of carboxymethyl cellulose, xanthan gum and polysorbate 60. contains: tree nut (coconut)), LO MEIN NOODLES (bleached wheat flour, water, wheat gluten, salt, potassium carbonate, and soybean oil. Contains: wheat, soy, and their products.), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), 100% LIME JUICE (lime juice), GREEN CURRY PASTE (green chili, lemongrass, garlic, salt, galangal, shrimp paste (shrimp, salt), kaffir lime peel, coriander seed, pepper, cumin, tumeric This product may contain traces of fish. Contains: Shrimp ), CILANTRO, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SQUID FISH SAUCE (anchovy, sea salt, sugar, syrup. ), SUGAR (sugar), SAMBAL OELEK CHILI SAUCE (red chili pepper, salt, sugar, acetic acid, potassium sorbate (preservative), xanthan gum, ascorbic acid ), GINGER, GARLIC PEELED, LEMONGRASS FLAVOR (soybean oil, natural extractives of lemongrass)

ALLERGENS: Fish, Crustacean Shellfish, Tree Nuts, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.