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Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)

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“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.”
1hr 5mins

Ingredients Nutrition


  1. Fry the garlic in vegetable oil until lightly roasted brown and reserve.
  2. Remove any dust from tapioca by tossing in a sieve.
  3. Bring pot with plenty of water to the boil and which in tapioca, stirring often to avoid clumps and sticking.
  4. Simmer until translucent. This will take about 15 minutes for smaller tapioca and around 30 minutes to larger tapioca.
  5. Drain in a sieve.
  6. Bring stock to the boil seasoning with salt, sugar, oyster sauce and soy sauce.
  7. Skim any solids from the top of the stock and reduce heat.
  8. 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.
  9. 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.

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