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Thai Seafood Chowder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.8747
Energy (kCal)342.7952
Carbohydrates (g)26.416
Total fats (g)8.2865
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the salsa, coconut milk, lemon grass and water in a saucepan, cook over medium heat until boiling. | 2. Add the bouillon cube and stir to dissolve. Stir in the salmon, crab and shrimp and heat through, about 2 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salsa verde 1 1/2 cups 180.48 24.0 0.0 5.9904
    coconut milk ounces - - - -
    lemon grass 1 teaspoon dried 1.3819 0.3533 0.0254 0.0068
    water 2 cups 0.0 0.0 0.0 0.0
    bouillon cube 1 - - - -
    salmon ounces flaked drained - - - -
    lump crabmeat ounces - - - -
    shrimp 8 ounces cooked thawed cut 160.9333 2.0627 30.8493 2.2893

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



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