Soup > Asian Soups > Taro Soup

Taro Coconut Soup Recipe

Ingredients with Measurements:
- 1 pound taro root, peeled and diced
- 1 can coconut milk (13.5 oz)
- 4 cups chicken or vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cilantro leaves for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.

2. Add the diced taro root and stir to coat with the onion mixture. Cook for another 2-3 minutes.

3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low and simmer until the taro is tender, about 20-25 minutes.

4. Using a blender or immersion blender, puree the soup until smooth.

5. Return the soup to the pot and stir in the coconut milk. Heat over low heat until warmed through.

6. Season with salt and pepper to taste.

7. Ladle the soup into bowls and garnish with cilantro leaves.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 276
- Fat: 21g
- Carbohydrates: 21g
- Protein: 3g
- Fiber: 3g

Substitutions for ingredients:
- Taro root can be substituted with sweet potato or yam.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.

Variations:
- Add diced chicken or shrimp for a protein boost.
- Add sliced mushrooms for an earthy flavor.
- Add a squeeze of lime juice for a tangy kick.

Tips and tricks:
- Be sure to peel the taro root before dicing it.
- Use caution when blending hot soup, as it can splatter.
- For a creamier soup, use full-fat coconut milk.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.

Presentation ideas:
- Serve the soup in bowls with a drizzle of coconut milk and a sprinkle of chopped cilantro.

Garnishes:
- Cilantro leaves
- Coconut milk
- Lime wedges

Pairings:
- Serve with a side of steamed rice or crusty bread.

Suggested side dishes:
- Steamed rice
- Crusty bread
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.

Food safety advice:
- Be sure to cook the taro root thoroughly before blending it into the soup.

Food history:
- Taro root is a staple food in many cultures, including Hawaiian, Polynesian, and Southeast Asian.

Flavor profiles:
- Creamy
- Earthy
- Coconutty

Serving suggestions:
- Serve the soup as a starter or as a light meal.

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Region: Thai

Taste: Creamy, Savory, Sweet, Coconutty, Earthy