Thai Tapioca Soup Recipes

THAI TAPIOCA SOUP

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.

THAI DESSERT SOUP

Steps:

• Boil the tapioca stirring constantly until the pearls are translucent.
• Remove from heat and stir in sugar.
• Bring back to the boil.
• Remove from heat immediately.
• Let the tapioca cool.
• Prepare your fruit.
• Slice strawberries but leave other berries whole.
• Dice other fruits.
• Stir sugar into the milk of your choice and make sure it is dissolved.
• Add extract.
• Select 4 attractive chilled bowls for your desserts.
• Put several tablespoons of tapioca pearls in each bowl.
• Divide the fruit into each bowl.
• Pour the sweetened milk over the fruit/tapioca and chill the desserts until ready to serve.
• Garnish your dessert with one of the above.
• If using flowers be sure they are pesticide free.
• If you are appealing to children, you can snip coloured marshmallows into flower shapes.

THAI TAPIOCA PUDDING

Steps:

• Rinse tapioca in cool tap water. Drain.
• Place in saucepan with 6 cups water.
• Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
• Drain and rinse.
• Combine coconut milk and 2 cups water in a clean saucepan.
• Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
• Add sugar and salt, stirring until sugar is dissolved.
• Remove from heat.
• Taste and add more sugar or salt as needed.
• Let mixture sit in saucepan for 30 minutes.
• Pour into dessert glasses and serve warm. Serves 8.
• Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.