Recipe - Beancurd And Fishball SoupCategories: Ross, In, Thailand, Beancurd And Fishball Soup
500 ml Chicken stock
2 tablespoon Fish sauce
1 tablespoon Light soy sauce
1 teaspoon Preserved vegetable
One half teaspoon Ground white pepper
120 g Beancurd cut into 16x1/2
8 Fish balls
2 Spring onions; green part
; cut into 2.5cm
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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Beancurd And Fishball Soup recipe makes 1 Servings