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Ингредиенты
- 1 Tbsp. chicken stock
- 2 Tbsp. fish sauce
- 1 Tbsp. preserved radish, (tang chi)
- 1/2 tsp grnd white pepper
- 4 ounce bean curd, cut into 16 1/2" x1"
- 2 x spring onions, green part only, cut in 1" slivers
Инструкции
- 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 that 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 in the pcs of spring onion. Simmer for a few a seconds, ladle into small bowls and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 87g | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2810mg | 117% |
| Potassium 223mg | 6% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.11g | 1% |
| Protein 2.66g | 4% |
