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.

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