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Shiitake mushroom and Thai basil soup with tapioca pearls (gaeng jeut)
Serves 2 Starters and mains
Ingredients
- 4tbsp large or small tapioca pearls
- 1tsp salt
- 800ml good-quality chicken or vegetable stock
- 1tbsp oyster sauce
- 2tbsp light soy sauce
- ¼tsp ground white pepper
- 1tsp palm or caster sugar
- 8 fresh shiitake mushrooms, sliced, or dried and soaked in cold water for 2 hours
- 2–3tbsp coconut water
- 2 spring onions, thinly sliced
- 4tbsp Thai basil leaves, plus extra for topping
- 1tsp fried garlic and fragrant garlic oil (see recipe linked)
- 1/2tsp sesame oil
Method
Put the tapioca pearls in a sieve and rinse under cold water, then set aside. Bring plenty of water to the boil in a deep pan and add the salt. Using a whisk, stir the boiling water continuously while adding the tapioca pearls, then whisk for 1 minute to break up any clumps and prevent the pearls sticking to the base of the pan. Reduce the heat to low and simmer, stirring frequently with a whisk, for 15–30 minutes until the pearls are tender and translucent. Drain and rinse.
Bring the stock to the boil in a large pan, then add the oyster sauce, soy sauce, pepper and sugar. Reduce the heat to low and simmer for 1 minute, then add the mushrooms and tapioca pearls. Heat the ingredients through gently for 1 minute, without allowing to boil.
Remove the pan from the heat, add the coconut water, spring onions and basil and stir. Top with extra basil and drizzle the fried garlic and garlic oil and sesame oil over to serve.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.
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