Thai Fish Soup

1. 1. Add potatoes, onions, and garlic, and vegetable base to 6 cups of boiling water. Boil for 10 to 15 minutes.

2. 2. Add fish, red curry paste, mushrooms, and dry sherry. Reduce heat and simmer for 10 minutes.

3. 3. Add Old Bay seasoning, fish sauce, and black pepper to taste.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	11.5445 g
Protein	83.2016 g
Carbohydrates	25.3699 g
Energy	540.1012 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2413 g
Water	2085.772 g
Aspartic acid	8.4512 g
Calcium, Ca	506.117 mg
Lutein + zeaxanthin	4.4 g
Fiber, total dietary	6.5373 g
Carotene, beta	5.6375 g
Niacin	13.566 mg
Fatty acids, total saturated 18:4	0.1451 g
Vitamin A, RAE	232.943 g
Arginine	4.9511 g
Riboflavin	0.7697 mg
Fatty acids, total saturated 20:1	0.0635 g
Glutamic acid	12.8848 g
Sodium, Na	3057.4207 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7324 g
Total lipid (fat)	11.5445 g
Manganese, Mn	3.3723 mg
Fructose	1.5113 g
Proline	2.8903 g
Fatty acids, total saturated 16:0	1.5486 g
Sucrose	1.1616 g
Choline, total	12.2334 mg
Sugars, total	10.6157 g
Serine	3.3964 g
Fatty acids, total saturated 18:0	0.304 g
Fatty acids, total saturated 20:4 undifferentiated	0.4669 g
Vitamin B-6	1.7269 mg
Selenium, Se	71.4647 g
Ash	16.6704 g
Vitamin D	33.1689 IU
Fatty acids, total saturated 18:1 undifferentiated	1.3894 g
Pantothenic acid	6.3605 mg
Phenylalanine	3.1985 g
Copper, Cu	1.3102 mg
Betaine	0.1402 mg
Thiamin	0.1316 mg
Retinol	232.6405 g
Methionine	2.3118 g
Iron, Fe	7.1742 mg
Carbohydrate, by difference	25.3699 g
Phosphorus, P	1194.924 mg
Folate, total	132.728 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.8617 g
Alanine	4.9267 g
Cholesterol	185.8671 mg
Valine	4.2043 g
Fatty acids, total saturated 18:2 undifferentiated	0.3249 g
Glycine	3.9412 g
Glucose (dextrose)	6.6435 g
Fatty acids, total saturated 14:0	0.2224 g
Zinc, Zn	5.5691 mg
Isoleucine	3.7199 g
Fatty acids, total polyunsaturated	3.6817 g
Leucine	6.5526 g
Tocotrienol, alpha	0.0516 mg
Vitamin A, IU	784.7509 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3309 g
Folate, DFE	132.728 g
Tryptophan	0.8883 g
Vitamin C, total ascorbic acid	12.8575 mg
Phytosterols	16.5 mg
Campesterol	3.6854 mg
Tyrosine	2.7253 g
Vitamin B-12	9.2395 g
Vitamin K (phylloquinone)	0.5308 g
Fatty acids, total saturated	2.0976 g
Histidine	2.3538 g
Fatty acids, total monounsaturated	3.2167 g
Threonine	3.6023 g
Folate, food	132.728 g
Vitamin D (D2 + D3)	0.7371 g
Vitamin D2 (ergocalciferol)	0.7371 g
Vitamin E (alpha-tocopherol)	0.0553 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	1.3108 g
Magnesium, Mg	276.5046 mg
Lysine	7.269 g
Potassium, K	2564.8328 mg
Cystine	0.8612 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	44	10.274	0.11
Mushroom	6.5 ounces	62.6524	12.512	0.9029
Red curry paste	1 tablespoon	0	0	0
black pepper	0	0	0	0
Water	6 cups	0	0	0
Garlic Clove	2	0	0	0
lime juice	1 tablespoon	3.7812	1.2735	0.0106
sherry	2 tablespoons	0	0	0
russet potato	2	0	0	0
bay seasoning	1 teaspoon	0	0	0
fish sauce	2 tablespoons	12.6	1.3104	0.0036
white fish	1 lb	417.0676	0	10.5174
vegetable stock base	1 tablespoon	0	0	0