Tapioca Soup
Submitted by fnblown
Thai tapioca soup with ground pork, crab meat, garlic, and fish sauce in a savory pork broth. Silky tapioca pearls thicken this fragrant bowl, served over lettuce with fresh cilantro.
YIELD
3 servingsPREP
10 minCOOK
15 minREADY
25 minThis Thai-style soup is one of those bowls that feels both exotic and deeply comforting at the same time.
Ground pork simmers in pork stock with garlic and fish sauce, building a savory, umami-rich broth that fills the kitchen with the most incredible aroma.
Tapioca pearls cook until they turn clear and silky, thickening the soup into something between a broth and a porridge with a uniquely satisfying texture.
Crab meat stirred in at the end adds a sweet, briny layer that rounds out all that pork and garlic richness.
Serve it ladled over chopped lettuce in the bowl (it wilts just slightly from the heat) and scatter fresh cilantro on top.
Pro Tips
- Dissolve the pork first. Stirring the ground pork into a half cup of hot stock before adding it to the pot keeps it from clumping into big chunks.
- Watch the tapioca carefully. It goes from opaque to clear in just a few minutes. Once it’s translucent, the soup is ready.
- Fish sauce to taste. Start with 2 tablespoons and work your way up. Different brands vary wildly in saltiness.
Ingredients
Directions
Heat the stock to simmering in a large pan.
Pour ½ cup of the hot stock into a bowl and stir in the pork.
Return mixture to the pan.
Add the garlic and fish sauce to taste, 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.
Line individual soup bowls with the lettuce.
Pour in the soup and sprinkle with coriander leaves.
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