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Soup Chiang Mai Noodle Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a wok; add the chicken strips and sauté for five minutes. Add the red curry paste and turmeric powder and sauté for another two minutes. | 2. Add the chicken stock, fish sauce, ground peppercorns and salt and simmer for ten minutes, or until the chicken is cooked. Stir in the coconut milk. Add the blanched noodles and remove from heat. Stir in the lemon juice and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken boneless - - - -
    egg noodle blanched - - - -
    oil tablespoon - - - -
    red curry paste tablespoon - - - -
    turmeric powder teaspoon - - - -
    chicken stock cups - - - -
    fish sauce tablespoon - - - -
    black peppercorn ground - - - -
    salt - - - -
    coconut milk cup - - - -
    lemon juice tablespoon - - - -

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



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