Name: Beancurd And Fishball Soup
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 16x1/2 inch cubes; 8 Fish balls; 2 Spring onions; green part only,; ; cut into 2.5cm; ; slivers

We must repent, and we must believe. Although it is necessary to discuss these as separate concepts, we must not think that repentance is ever divorced from faith or that faith is ever divorced from repentance. True faith is permeated with repentance, and true repentance is permeated with faith. They interpenetrate one another in such a way that, whenever there’s a true appropriation of the divine provision, you will find a believing penitent and a penitent believer.

Albert Martin

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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