Thai Tapioca Soup Food

THAI-INSPIRED CHICKEN & RICE NOODLE SOUP

Steps:

• Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
• Meanwhile, cook the rice noodles according to the package instructions.
• When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
• Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.

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 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.