Thaitapiocasoup Recipes

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THAI TAPIOCA SOUP



Thai Tapioca Soup image

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

5 cups chicken stock or 5 cups pork stock
1/2 cup ground pork
1 tablespoon chopped garlic
3 tablespoons asian fish sauce (nam pla)
1/2 cup tapioca
1/2 cup cooked crabmeat (or canned)
pepper, to taste
cilantro, for garnish

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



Asian Taro Tapioca Dessert Soup image

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

1/2-3/4 cup tapioca or 1/2-3/4 cup sago
2 cups mashed taro root (frozen or fresh)
1 (8 ounce) can unsweetened coconut milk
1/2 cup condensed milk or 1/2 cup rock sugar

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!
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