Ingredients with Measurements:
- 1 lb. of talo (taro root)
- 1 lb. of shrimp, peeled and deveined
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 4 cups of chicken or vegetable broth
- 1 can of coconut milk
- Salt and pepper to taste
- 2 tablespoons of chopped cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Peel and dice the talo into small cubes.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the talo to the pot and stir to coat with the onion and garlic mixture.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes, or until the talo is tender.
5. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
6. Return the pureed soup to the pot and add the shrimp. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
7. Stir in the can of coconut milk and season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 16g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or yam.
- Shrimp can be substituted with chicken or tofu for a vegetarian option.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add diced carrots and celery for additional vegetables.
- Add a squeeze of lime juice for a tangy flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to peel the talo thoroughly as the skin can be tough and fibrous.
- Use fresh shrimp for the best flavor.
- If the soup is too thick, add additional broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Chopped cilantro, green onions, or parsley.
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the shrimp thoroughly to avoid any risk of foodborne illness.
Food history:
- Talo is a root vegetable commonly used in Pacific Island cuisine, particularly in Fiji and Samoa.
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of coconut.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Fijian