Thai Coconut Soup

Nutrition Facts

Serving Size 6 OZ

Calories 451

Calories from Fat 0.6

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

Amount/Serving

%DV*

Total Fat 41.5g

64%

Sat. Fat 34.3g

- - -%

Trans Fat 0g

Cholesterol 18.4mg

- - -%

Sodium 422.4mg

18%

Amount/Serving

%DV*

Tot. Carb. 7.9g

Dietary Fiber 0.5g

Sugars 1g

Includes 0.6g Added Sugars

Protein 7.9g

Vitamin D - 0mcg - 0%

Calcium - 11.9mg - 1%

Iron - 1.4mg - 18%

Potassium - 414.2mg - 9%

INGREDIENTS: COCONUT MILK (coconut milk, stabilizer blend of carboxymethyl cellulose, xanthan gum and polysorbate 60. contains: tree nut (coconut)), WATER, CHICKEN BREAST (contains up to 5% retained water ), CILANTRO, FRESH GREEN ONIONS, LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), 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), SQUID FISH SAUCE (anchovy, sea salt, sugar, syrup. ), SRIRACHA SAUCE (water, jalapeno pepper puree (red jalapeno pepper, vinegar, salt), sugar, cayenne pepper puree (cayenne pepper, vinegar, salt), soy sauce (water, soybeans, salt, sugar), garlic powder, vinegar, modified corn starch, dehydrated garlic, natural flavor, xanthan gum, ascorbic acid.), LEMONGRASS FLAVOR (soybean oil, natural extractives of lemongrass)

ALLERGENS: Fish, Tree Nuts, Soybeans

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.