The Definitive SkyClub Wicked Thai Chicken and Rice Soup Thread
 

If this soup is one of your favorites, there are posts elsewhere stating that it comes from Campbell's and can be purchased in cans. The source was SkyClub agents and others closely connected to the situation. Cans of that soup are available in bulk online since few stores carry that variety. It is called the "Wicked Thai-Style Chicken, Rice & Vegetables". However, after tasting the cans, something seemed missing compared to the airport version.

After some deep journalistic digging, we have uncovered a bait and switch. What they serve in SkyClub appears to be the Campbell's Food Service variant: https://www.campbellsfoodservice.com...ken-rice-soup/. Notice the addition of "Reserve" in the otherwise identical name

The canned soup (per 1 cup serving): 150 cal, 5 gm fat, 790 mg sodium
The food service soup (per 1 cup serving): 260 cal, 18 gm fat, 990 mg sodium.

Now we know what "Reserve" stands for... Reserve me a place at the cardiac cath lab.

Guess next time I will limit my portion to 2 cups instead of 3.

Glad to know for sure that it is a heavy cream and not a coconut cream/milk base. I've asked several times and have received conflicting answers. Also glad we have a "Definitive thread" on this issue. It's long over due :)

Now that is interesting! Reminds me of the Seinfeld episode, "The Non-Fat Yogurt" where, naturally, the nonfat yogurt is loaded with fat. I'm not sure many here thought that the SC version was lowfat, but thanks for the confirmation!?!?!

I have always called food labels "advertising tools" rather than legal documents. Especially for consumer-facing products like protein shakes and bars. They all compete with their labels. And restaurant food, which has no consumer-facing labels, still gets pumped up with fat, carbs, and salt to create that feeling of "comfort".

There's plenty of Federal law going back nearly 30 years surrounding direct-purchase consumer foods that disagrees with your position.

https://en.wikipedia.org/wiki/Nutrit...on_Act_of_1990

https://www.fda.gov/Food/GuidanceReg.../ucm515020.htm

Sure, nebulous claims like "natural", "lite", and "lowfat" all have to be legislated. Those are at the top front of the label. But people now read the back of the labels before making a purchase. For restaurants, the bare minimums of food labeling can easily be hidden (on an iPad or inside a book) and still comply.

Best I can tell, the NUTRITION FACTS and ingredients part of the label is all on the "honor" system. Random testing of processed foods for accuracy is inadequate, and the penalties (which start with a "warning letter") are minimal to a multi-billion dollar food conglomerate in the rare event they are caught. They are more interested in foods that contain hazardous bacteria or allergens like nuts and shellfish without reporting it, than they are if someone shaves off a few calories or carb grams, which can results in millions of dollars of additional sales over their rivals on the same store shelf.

Here is a quote from https://www.fda.gov/food/guidancereg...tm#manufacture

Submitting Data Bases to FDA is Voluntary

Although FDA encourages industry to submit nutrition labeling data bases to the agency for review, submission of a data base to FDA for the purpose of nutrition labeling is voluntary. The agency has not and does not intend to prescribe how an individual company is to determine nutrient content for labeling purposes.


Just saying that it is easier to trust the nutrition content of an apple than it is for a processed food inside of a wrapper. Not saying that all processed food labels are incorrect or even 10% of them, but we will never know how many are.

I will always have fond memories of this soup from the long layovers I had on a trip to Singapore in 2015 (via MSP and NRT). The more you know...

Just took the canned version, added 2 Tablespoons heavy cream per serving (4 Tablespoons per can) and it made the canned soup almost identical to the SkyClub version. If you want to save a few grams of fat, consider adding only 2-3 Tablespoons per can. That was the sweet spot for me. Also need to add a little more salt when adding the cream.

Simmer on the stove to help distribute the cream. It turns out much better than when the cream is added and it is heated in the microwave.

I buy the Chunky Wicked Thai version at Publix all the time.

If you have Publix in your area try there.

Interestingly, Publix carries that but not the more pedestrian Chunky Sirloin Beef Burger soup that got me through college in the early 80s. They have the 'Healthy Request' Version, but I don't recall ever requesting that.

I think what I love the most about FT is that you really can find out anything. I do love this soup, and I think I'll have to order some.

Next to find out about the chowder in SEA...

Why does this great soup have to be so unhealthy? Maybe that is why its so good?

1/4 tsp. of Thai red or yellow curry paste will bump it up even more.

When DL announced all the food enhancements at SC's in 2014 it was actually Kettle Cuisine soups (DL touted it in the press release). Not sure what happened to them but it seems to be all Campbells now.

https://blog.wandr.me/2014/08/deltas...or-the-masses/

Wholesale Pre-Made Soups For Restaurants | Kettle Cuisine

Well, if you want to amend it. Instead of adding cream add coconut milk. The red curry paste works well. Can always add a few chopped red Thai chillie peppers to spice it up if you want. THEN we have something.