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Thai Sweet Corn Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2613
Energy (kCal)172.8663
Carbohydrates (g)12.6846
Total fats (g)13.3685
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take the vegetable stock in a pan. | 2. Add lime leaves, lemon grass and ginger. | 3. Bring to a boil and let it boil for 5-7 minutes. | 4. Chop spring onion into thin slices. | 5. Chop spring onion greens finely. | 6. Slice mushrooms and carrots thinly. | 7. Heat a little oil in a pan. | 8. Add sliced onions and saute for 30 seconds. | 9. Add carrots, mushrooms and saute for 2-3 minutes on high heat. | 10. Strain the stock and pour it over the sauteed vegetables. | 11. Add sweet corn and boil for 2-3 minutes. | 12. Add salt to taste and green chilli paste. | 13. Add spring onion greens and corriander leaves. | 14. Add a little lemon juice for sourness and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 3 cups 33.15 6.1659 1.5912 0.4641
    lime leaf 2 - - - -
    lemongrass 1 stalk - - - -
    ginger 1 inch - - - -
    spring onion 1 - - - -
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    carrot 1/2 cup 26.24 6.1312 0.5952 0.1536
    mushroom 5 -6 - - - -
    cream corn 1/2 cup sweet - - - -
    green onion 2 -3 teaspoons 0.0 0.0 0.0 0.0
    green chili paste 1 teaspoon - - - -
    salt - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    coriander leaf 1 tablespoon 0.23 0.0367 0.0213 0.0052

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



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