Roast Duck and Crabmeat Soup With Tapioca (Geng Jeut Saku)
65 mins (prep 20, cooking 45)
18 ingredients
4-8 servings
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.

Categories:  poultry , shellfish , meat , duck , thai , equipment , <-4-hours , soups-&-stews , stove-top , crab , time-to-make , asian ,
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Serving Size (435.22 g)
Servings 4
Amount per Serving
Calories 472.29 Calories from Fat 304.2
% Daily Value *
Total Fat 33.8g 208.03%
Saturated Fat 9.82g 196.32%
Trans Fat 0.1g %
Cholesterol 44.61mg 59.48%
Sodium 855.54mg 142.59%
Total Carbohydrate 27.61g 36.82%
Dietary Fiber 1.54 g 24.68%
Sugars 6.44 g %
Protein 15.54g 124.29%
Vitamin A 315.02IU% Vitamin C 12.39mg%
Calcium 58.76mg% Iron 2.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
palm sugar, oyster sauce, light soy sauce, white pepper