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Tandoori Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)948.4914
Energy (kCal)22079.3355
Carbohydrates (g)4542.9334
Total fats (g)122.7624
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and prepare the shrimps. Stir lime juice and fish sauce, add pepper and marinate the shrimps for 15 minutes. | 2. Heat sesame oil in a pot and roast the mashed garlic slightly. Add galangal and finely cut lemon grass, roast slightly for another minute. Add chopped plantain and leek and fill up with vegetabel stock, carrot juice and tandoory paste. Boil the soup up and let it simmer for 30 minutes. | 3. Heat frying pan and roast shrimps gently for 2 to 3 minutes on each side. Skewer 2 shrimps on 1 lemon grass stalk. | 4. Puree the soup with a blender and fill it into 4 bowls, place lemon grass stalk over bowl as decoration. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    garlic clove 2 - - - -
    galangal 1 tablespoon ground - - - -
    lemongrass 1 stalk - - - -
    plantain 2 436.76 114.1662 4.654 1.3246
    leek 1 54.29 12.5935 1.335 0.267
    carrot juice 200 18880.0 4380.16 448.4 70.8
    vegetable stock 200 ml 9.3411 1.7375 0.4484 0.1308
    tandoori paste 1 tablespoon - - - -
    shrimp 8 2574.9392 33.0027 493.5905 36.6294
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    thai fish sauce 50 - - - -
    pepper - - - -
    lemongrass 4 stalks - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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