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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Over medium heat in large stock pot melt butter then add onions, leeks, garlic, ginger root. | 2. Cook for about 10 minutes or until soft. | 3. Add stock, carrots and parsley flakes. | 4. Bring to a boil then reduce heat and simmer for 40 minutes until carrots are soft. | 5. Add more stock if a little thick. | 6. Puree with a hand blender until desired consistency (I like it with just a few small carrot chunks). | 7. Stir in sambal olek and coconut milk then salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	6		chopped	-	-	-	-
leek	3		chopped	162.87	37.7805	4.005	0.8009999999999999
gingerroot	2	tablespoons	peeled grated	-	-	-	-
carrot	3	lbs	peeled chopped	557.9193	130.3626	12.6552	3.2659
chicken stock vegetable	10	cups		-	-	-	-
parsley flake	3	tablespoons	dried	-	-	-	-
sambal oelek	1	tablespoon		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
salt pepper				-	-	-	-

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