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    You are in: Home / Recipes / Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku) Recipe
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    Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

    Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku). Photo by Peter J

    1/1 Photo of Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Peter J's Note:

    Wonderful recipe from Thai Food by David Thompson. It has a slightly salty and nutty taste while the pea shoots and herbs maintain a wonderfully fresh flavour because they are not overcooked. I found the soup was at its best if topped with the garnishings in the serving bowl but then allowed to rest 5 minutes before serving. Note that this is best with home-made stock but if you're using store bought stock use a low-sodium variety, don't season with salt and use the smaller amount of soy sauce.

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    1. 1
      Fry the garlic in vegetable oil until lightly roasted brown and reserve.
    2. 2
      Remove any dust from tapioca by tossing in a sieve.
    3. 3
      Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.
    4. 4
      Simmer until translucent. This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.
    5. 5
      Drain in a sieve.
    6. 6
      Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.
    7. 7
      Skim any solids from the top of the stock and reduce heat.
    8. 8
      Add tapioca, crab, duck and pea shoots (or spinach leaves) and heat through, taking care that the soup does not boil. This takes about 10 minutes over a fairly low heat, gently stir often to avoid things clumping together.
    9. 9
      Serve sprinkled with green onion, coriander, garlic and pepper with a little sesame oil drizzled over the top. For convenience and to let the flavours blend I combined this ingredients in advance in a small bowl.

    Ratings & Reviews:


    Nutritional Facts for Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.3
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 4.8 g
    Cholesterol 38.5 mg
    Sodium 1223.3 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 0.4 g
    Sugars 5.2 g
    Protein 15.7 g

    The following items or measurements are not included:

    snow pea sprouts

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