Coconut and Tapioca Soup

Recipe from Mai Pham and Corinne Trang

Adapted by Amanda Hesser

Updated Feb. 29, 2024

Total Time
30 minutes
Rating
3(10)
Comments
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Ingredients

Yield:Serves 4
  • 2cups coconut milk
  • ⅓cup tapioca pearls (1⅛ 16-inch wide)
  • ⅓cup palm sugar, or regular sugar
  • Large pinch of salt
  • 1yam, peeled and diced (½ inch)
  • 2tablespoons chopped peanuts
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

378 calories; 26 grams fat; 22 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 4 grams protein; 68 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring the coconut milk and 2 cups of water to a boil. Stir in the tapioca, palm sugar, salt and the yam. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 30 minutes. Serve warm, sprinkled with peanuts, in individual bowls.

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Comments

Katy

Yum! I did use coconut palm sugar, and this gave it a nice flavor. The yam I used was 14.75 oz / 413 grams. I used Bob's Red Mills tapioca pearls, and the base recipe suggests soaking the pearls in 3/4 C water for 30 minutes ahead of time, so I did that, and decreased the 2 C of water called for in this recipe to 14 oz, which was also the size can of coconut milk. I cooked it until the sweet potato was nice and soft, which was longer than 30 minutes for me on my temperamental electric stove.

Katy

Yum! I did use coconut palm sugar, and this gave it a nice flavor. The yam I used was 14.75 oz / 413 grams. I used Bob's Red Mills tapioca pearls, and the base recipe suggests soaking the pearls in 3/4 C water for 30 minutes ahead of time, so I did that, and decreased the 2 C of water called for in this recipe to 14 oz, which was also the size can of coconut milk. I cooked it until the sweet potato was nice and soft, which was longer than 30 minutes for me on my temperamental electric stove.

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Credits

This recipe is a combination of one from "Pleasures of the Vietnamese Table," by Mai Pham (HarperCollins), and one in "Essentials of Asian Cuisine," by Corinne Trang (Simon & Schuster).

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