THAI TAPIOCA SOUP
This thick and savory soup uses tapioca in place of rice or pasta and is customarily served in individual bowls lined with lettuce.
Provided by Mercy
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the stock to simmering in a large pan.
- Pour 1/2 cup of the hot stock into a bowl and stir in the pork.
- Return mixture to the pan.
- Add the garlic and fish sauce, then add the tapioca and cook for 5 to 10 minutes.
- When the tapioca is clear, add the crab meat and season to taste with pepper.
- Remove from the heat.
- Garnish with chopped cilantro before serving.
Nutrition Facts : Calories 186.8, Fat 3.8, SaturatedFat 1, Cholesterol 9.9, Sodium 1472.5, Carbohydrate 28.6, Fiber 0.2, Sugar 5.9, Protein 8.7
ASIAN TARO TAPIOCA DESSERT SOUP
This soup is typically served after dinner at Chinese restaurants. My mommy recently taught me how to make this.. I love it! If you like taro, this is for you! It's so creamy and just melts in your mouth.
Provided by anmwong
Categories Dessert
Time 1h
Yield 1 pot
Number Of Ingredients 4
Steps:
- Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step).
- Add taro to boiling water and cook until tender about 20 minutes for fresh and 5-7 minutes for frozen.
- Drain and mash until smooth or leave some chunky.
- In separate pot, add tapioca to boiling water. Boil for 5-6 minutes, turn off heat and cover for 10-15 minutes.
- Check tapioca after 10 minutes. Tapioca is done when it is translucent.
- Drain excess water.
- On low heat, add coconut milk to pot with taro.
- Stir mixture until taro had blended with milk and add tapioca.
- To sweeten, add sweetener of choice.
Nutrition Facts : Calories 1355.1, Fat 50.6, SaturatedFat 44.5, Sodium 54.2, Carbohydrate 229, Fiber 9.2, Sugar 103.3, Protein 8
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- Make the broth: Combine coconut water, coconut milk, milk, sugar and pandan leaf in a small pot. Bring to a boil, then remove from heat. Let it cool at room temperature until it's lukewarm, then chill in the fridge until cold. Tip: If you're in a rush to cool it, sit the pot in an ice water bath!
- using a small melon baller, or simply cut them into 1-centimeter dice. Chill the melons in the fridge.
- Cook the tapioca: Bring big pot of water to a FULL boil. Sprinkle the tapioca pearls into the boiling water and stir until the water comes back to a full boil again. Once the water is fully boiling again and the tapioca pearls are dancing away in the water, you can stop stirring and let them boil for about 12 minutes, until you can just see a tiny white dot in the center of the pearls. (Some pearls will have larger white dots, that's okay, as long as most of them only have a tiny dot inside.)
- Fish the pearls out using a fine mesh skimmer and dunk them immediately in a bowl of cold water to stop the cooking. Drain into a sieve and them rinse under cold water until tapioca is completely cool. Drain well and divide into serving bowls.
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