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Thai Spicy Shrimp Soup (Tom Yum Koong)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)158.4546
Energy (kCal)1258.9847
Carbohydrates (g)159.4583
Total fats (g)27.5913
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Devein shrimp; rinse and drain. | 2. Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color. | 3. Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1/3 shelled 107.2891 1.3751 20.5663 1.5262
    mushroom 8 cut - - - -
    straw mushroom 12 canned 1047.7961 151.9304 125.4081 22.2657
    stock fish 2 cups 74.56 0.0 10.5316 3.7746
    lemongrass 1/2 stalk cut - - - -
    lime leaf 4 washed - - - -
    galangal 1 inch sliced - - - -
    chili pepper 4 -6 0.0 0.0 0.0 0.0
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    chili paste 1/2 teaspoon - - - -
    cilantro snipped - - - -

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



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