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1/1 Photo of Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)
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.
Units: US | Metric
Serving Size: 1 (189 g)
Servings Per Recipe: 4
The following items or measurements are not included:
snow pea sprouts