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Brazilian tacacá with yellow tucupi broth, shrimp, jambu leaves, and tapioca pearls.

Brazilian Tacacá (Amazonian Shrimp and Jambu Soup)

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A bright Amazonian soup of tucupi broth, jambu greens, dried shrimp, fresh shrimp, and tapioca pearls.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Tucupi broth
  • 6 cups prepared tucupi broth commercially prepared
  • 3 cloves garlic crushed
  • 1 small yellow onion quartered
  • 2 sprigs fresh cilantro
  • 1/2 teaspoon fine salt or to taste
  • 1 small fresh chili left whole
Toppings
  • 8 ounces jambu leaves washed
  • 1/2 cup dried shrimp rinsed
  • 12 ounces raw shrimp peeled and deveined
  • 1/2 cup small tapioca pearls cooked and drained

Equipment

  • Large saucepan
  • Small saucepan
  • Fine-mesh strainer
  • Chef's knife
  • Soup bowls

Method
 

Season the tucupi:
  1. Combine the tucupi, garlic, onion, cilantro, salt, and chili in a saucepan. Simmer gently for 20 minutes, then strain and keep hot.
Cook the jambu:
  1. Bring a separate saucepan of water to a boil. Blanch the jambu for 2 minutes until wilted, then drain well and set aside.
Cook the shrimp:
  1. Add the raw shrimp to the hot tucupi and simmer for 3 to 4 minutes, just until opaque. Remove from the heat.
Assemble the bowls:
  1. Divide the cooked tapioca pearls, jambu, dried shrimp, and fresh shrimp among four bowls. Pour over the hot tucupi and serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 26gProtein: 29gFat: 10gSaturated Fat: 2gCholesterol: 205mgSodium: 1080mgFiber: 4gSugar: 5g

Notes

  • Jambu has a gently tingling quality that is central to tacacá; use another tender leafy green only if jambu is unavailable.
  • Keep the broth at a gentle simmer rather than a rolling boil so the shrimp stay tender.