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Thai Coconut Corn Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.7942
Energy (kCal)1802.7624
Carbohydrates (g)45.3703
Total fats (g)185.7092
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes. | 2. If using the curry paste, add it to the sauteed veggies and heat it for a minute or two to release the flavors. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. | 3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat. | 4. Top each serving with a bit of cilantro, enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    scallion 4 -5 seperated sliced 0.0 0.0 0.0 0.0
    red bell pepper 1 cut - - - -
    coconut milk 2 cans 1655.1724 39.8681 16.4798 171.5622
    rice milk 1 1/2 1/2 - - - -
    corn 1 bag frozen - - - -
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    thai red curry paste 1/4 teaspoon - - - -
    salt 1/2 - 1 teaspoon - - - -
    cilantro 1/2 cup minced 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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