Yield
Yield: 24 servings
14 ounces wide rice noodles, uncooked
18 cups chicken stock
6 cups Kikkoman Thai Yellow Curry Sauce
2/3 cup fish sauce
2/3 cup freshly squeezed lime juice
6 cups julienned shiitake mushrooms
6 cups diced or shredded poached chicken breast
3 cups mung bean sprouts
1 1/2 cups sliced green onions
Cilantro leaves, for garnish
Bring a large pot of water to a boil; add noodles and cook about 3 minutes or until tender. Drain; hold in cold water. In large pot, bring stock and curry sauce to a simmer, whisking to blend. Remove from heat; add fish sauce and lime juice.
For each serving, to order, heat 1 cup soup base with 1/4 cup noodles, 1/4 cup mushrooms, 1/4 cup chicken, 2 tablespoons bean sprouts and 1 tablespoon green onions. Garnish with cilantro leaves.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE