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Thai Shrimp & Rice Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)164.6627
Energy (kCal)2125.753
Carbohydrates (g)320.416
Total fats (g)15.442
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*. | 2. Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer. | 3. Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so. | 4. Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more. | 5. Pull the saucepan off of the heat and stir in the lemon juice and cilantro. | 6. Ladle the soup into warm bowls and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    sriracha sauce 1 -2 teaspoon 0.0 0.0 0.0 0.0
    celery rib 1 sliced - - - -
    carrot 1 peeled quartered sliced 25.01 5.8438 0.5673 0.1464
    lemongrass 4 sliced - - - -
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    shrimp 1 lb raw peeled deveined 385.3342 0.0 91.1202 2.312
    rice 2 cups cooked 1350.5 295.815 26.381 2.4419999999999997
    lemon 1 squeezed 1.2808 0.4116 0.0486 0.0132
    cilantro leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416

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



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