| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables, Grains |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 500 |
ml |
Chicken stock |
| 2 |
tb |
Fish sauce |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Preserved vegetable |
| 1/2 |
ts |
Ground white pepper |
| 120 |
g |
Beancurd cut into 16×1/2 inch cubes |
| 8 |
|
Fish balls |
| 2 |
|
Spring onions; green part only, |
|
|
; cut into 2.5cm |
|
|
; slivers |
INSTRUCTIONS
In a medium saucepan, heat together the chicken stock, fish sauce,
preserved vegetable and white pepper.
When simmering, add the cubes of beancurd and fish balls. Cook for 30
seconds, then add the pieces of spring onion. Simmer for a few
seconds. Ladle into small bowls and serve.
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