Ingredients for Thai Tapioca Soup
- 4 cups chicken stock
- 1/2 cup (4 oz) thinly sliced pork
- 2 cloves minced garlic
- 1 tablespoon fish sauce
- 1/2 cup small tapioca pearls
- 1/2 cup (4 oz) cooked crab meat
- freshly ground black pepper to taste
- 1 tablespoon chopped fresh cilantro
- fresh lettuce leaves
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How to Make Thai Tapioca Soup
- Heat 4 cups of chicken or vegetable stock in a large saucepan over medium heat until simmering.
- In a small bowl, combine 1/2 cup of the hot stock with 1/2 cup (4 oz) thinly sliced pork. Set aside.
- Add the pork mixture back to the saucepan.
- Add 2 cloves minced garlic and 1 tablespoon fish sauce. Stir in 1/2 cup small tapioca pearls. Cook for 5-10 minutes, or until the tapioca pearls are clear and cooked through, stirring occasionally.
- Gently stir in 1/2 cup (4 oz) cooked crab meat. Season with freshly ground black pepper to taste.
- Remove from heat.
- To serve, line individual bowls with fresh lettuce leaves. Ladle the hot soup into the lettuce cups. Garnish with 1 tablespoon chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
23g
Fat
5g
Carbs
9g
