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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large fry pan and saute onion and garlic for five minutes. | 2. Remove two strips of zest from the lemon and add chilli and lemon zest into the frying pan. | 3. Cook for another few minutes. | 4. Stir the potatoes into the mixture and cook for a couple minutes, before adding the hot stock. | 5. Bring soup to a boil, turn down heat immediately. | 6. Add one tablespoon lemon juice, salt and pepper. | 7. Simmer, partially covered, for about 15 minutes or until the potatoes are cooked. | 8. Adjust seasoning with salt, lemon juice and Tabasco. | 9. Squash the spinach into the pan, coarsely chop the coriander and add that in as well. | 10. When the spinach is wilted, the soup is ready. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1	clove	sliced	4.47	0.9918	0.1908	0.015
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
red chilies	2		deseeded sliced	89.0	0.0	19.8	0.5
lemon	1		unwaxed	1.2808	0.4116	0.0486	0.0132
potato	750		peeled cut	-	-	-	-
vegetable stock cube water	2		boiling	89.0	0.0	19.8	0.5
salt pepper				89.0	0.0	19.8	0.5
tabasco sauce				89.0	0.0	19.8	0.5
young spinach leaf	100	g		89.0	0.0	19.8	0.5
coriander leaf	1	cup		3.68	0.5872	0.3408	0.0832

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