Gaeng Jued Tao Hou (Bean Curd Soup) 1 tablespoon chicken stock 2 tablespoon fish sauce 1 tablespoon preserved radish (tang chi) 1/2 teaspoon ground white pepper 4 oz bean curd cut into 16 1/2 x1 2 spring onions green part only cut in slivers 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. Yield: 4