Go for this steaming tapioca-chicken soup while it rains

Tapioca soup

Tapioca is that magic root that found its way to Malayali's breakfast, lunch and dinner menus. This Kerala staple has been used widely in northern India in the form of sago pearls. Even the bubble tea, the latest Korean fad, is made bubbly with tapioca pearls. How about making a soup with these starchy roots? Try out a steaming bowl of this creamy tapioca-chicken soup recipe this rainy season.

Click here to read this recipe in Malayalam


300 gm tapioca grated

2 cubes of chicken stock

2 tsp minced ginger and garlic

1 onion chopped

100 gm chicken breasts cubed

Chopped curry leaves as required

¼ tsp mustard

25 gm shallots

½ tsp garam masala

½ tsp turmeric powder

½ tsp coriander powder


 Peel and cook the tapioca

Heat butter or sunflower oil in a pan

Saute ginger, garlic, onion, and the cubed chicken in it

When the colour of the onion turns to golden, add garam masala, turmeric powder and coriander powder

Add water as required

When it starts to boil, add the chicken stock cubes and the tapioca, whisk well

Remove it from the stove

Heat oil in another pan and splutter the mustard seeds

Saute curry leaves and shallots in it

Add this seasoning to the soup

Add few cubed tapioca pieces in the soup and serve

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