Gaeng Jued Tao Hou (Bean Curd Soup)

Recipe Ingredients

1 tablespoon	15ml	Chicken stock
2 tablespoons	30ml	Fish sauce
1 tablespoon	15ml	Preserved radish - (tang chi)
1/2 teaspoon	2.5ml	Ground white pepper
4 oz	113g	Bean curd - cut into 16 1/2" x1"
2		Spring onions - green part only, cut in 1" slivers

Recipe Instructions

Serves up to 4

Everything about a Thai meal aims at a balance of flavors, and to offset the chili level in the last two dishes you should give each dinner a small bowl of lightly-flavored clear soup which can be sipped to relax the palate.

In a medium saucepan, heat together the chicken stock, fish sauce soy sauce, preserved radish and white pepper. When simmering, and the cubes of bean curd, cook for a half a minute and then add the pieces of spring onion. Simmer for a few a seconds, ladle into small bowls and serve.

Source:
July 1993 issue of Bon Appetit

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