Prep 20 mins
Cook 45 mins
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.
- 1 teaspoon garlic, crushed
- 1 tablespoon vegetable oil
- 3 tablespoons tapioca
- 5 cups chicken stock
- 2 g salt (pinch of salt)
- 2 g palm sugar (large pinch)
- 1 tablespoon oyster sauce
- 1 -2 tablespoon light soy sauce
- 100 g crabmeat
- 100 g duck, sliced (cooked roast duck meat)
- 1 cup snow pea sprouts (or baby spinach leaves)
- 2 green onions, chopped
- 1 tablespoon coriander leaves, chopped
- 2 g white pepper (pinch of pepper)
- 2 ml sesame oil
- Fry the garlic in vegetable oil until lightly roasted brown and reserve.
- Remove any dust from tapioca by tossing in a sieve.
- Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.
- Simmer until translucent. This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.
- Drain in a sieve.
- Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.
- Skim any solids from the top of the stock and reduce heat.
- 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.
- 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.