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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry. | 2. Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes. | 3. Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves. | 4. Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	12	ounces	unpeeled cut	85.0485	20.0034	3.3339	0.6123
salt	2	teaspoons	coarse	-	-	-	-
chicken broth	1 1/2	cups	defatted	117.18	2.835	16.7076	3.9312
green bean	4	ounces	sliced	35.1534	7.9038	2.0752	0.2495
green cabbage	8	ounces	shredded	56.699	13.1542	2.903	0.2268
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
lemongrass	1	tablespoon	sliced	-	-	-	-
cilantro	1	tablespoon	minced	0.92	0.1468	0.0852	0.0208
banana	2	cups	diced	400.5	102.78	4.905	1.485
plum tomato	1	cup	chopped seeded	-	-	-	-
coconut milk	1	cup		552.0	13.296	5.496	57.216
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
rice	6	cups	cooked	4051.5	887.445	79.143	7.3260000000000005

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