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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.). | 2. Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil. | 3. Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness. | ---------------------------------------------------------------------------

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
thai red curry paste	1	teaspoon		-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
onion	1/2		chopped	32.0	7.472	0.88	0.08
celery	5	stalks	chopped	51.2	9.504	2.208	0.544
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
carrot	8		peeled sliced	419.84	98.0992	9.5232	2.4576
head cabbage	1/2		diced	-	-	-	-
red kidney bean	1	can	rinsed drained	910.3448	164.9655	67.2276	0.6897

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