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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Thai Soups and Salads by Nongkran Daks and Alexandra Greeley
Servings: 4
4 cups chicken or vegetable stock
1 pound soft beancurd, cubed
1 cup soy bean sprouts
1 tablespoon preserved cabbage
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon freshly ground white pepper
1 spring onion (scallion), thinly sliced
1 sprig fresh cilantro, roughly chopped
Heat the stock in a saucepan over medium heat. When it boils, add the beancurd, stirring to prevent it from sticking. Add the sprouts when the soup returns to a boil. Cook for 2 to 3 minutes, then add the remaining ingridients, stirring well to combine. Serve immediately.