Beancurd and Fishball Soup   

Ingredients :
500	ml	Chicken stock
2	tbl	Fish sauce
1	tbl	Light soy sauce
1	tsp	Preserved vegetable
1/2	tsp	Ground white pepper
120	gm	Beancurd cut into 16x1/2 inch cubes
8	x	Fish balls
2	x	Spring onions, green part only, cut into 2.5cm slivers

How to cook :

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.

Tags : Thai Thailand Asian Oriental

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