Soup > Asian Soups

Taro Leaf Soup Recipe

Ingredients with Measurements:
- 1 lb taro leaves, washed and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tomato, chopped
- 1 tbsp vegetable oil
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lime, juiced

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the chopped tomato and cook for another 2-3 minutes.
3. Add the chopped taro leaves to the pot and stir to combine with the onion, garlic, and tomato mixture.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the taro leaves are tender.
5. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the pot to the stove and add the coconut milk, salt, black pepper, and lime juice. Stir to combine and heat through over low heat for another 5-10 minutes.


Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 14g
Protein: 6g

Substitutions for ingredients:
- Taro leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Chicken broth can be substituted with vegetable broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
- Lime juice can be substituted with lemon juice or vinegar.

Variations:
- Add diced chicken or shrimp for a protein boost.
- Add diced sweet potato or yam for a heartier soup.
- Add red pepper flakes for a spicy kick.

Tips and tricks:
- Be sure to wash the taro leaves thoroughly to remove any dirt or debris.
- Use an immersion blender for easier blending and less mess.
- Adjust the salt and pepper to taste.

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

Reheating instructions:
Reheat soup on the stove over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the soup in a bowl with a garnish of chopped cilantro or green onions.

Garnishes:
Chopped cilantro or green onions.

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

Suggested side dishes:
Crusty bread or rice.

Troubleshooting advice:
- If the soup is too thick, add more chicken 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 wash the taro leaves thoroughly to remove any dirt or debris.
- Store leftover soup in the refrigerator for up to 3 days.

Food history:
Taro is a root vegetable that is commonly used in Polynesian and Asian cuisine. Taro leaves are often used in soups and stews in these cultures.

Flavor profiles:
This soup has a creamy and slightly sweet flavor from the coconut milk, with a savory and slightly tangy flavor from the chicken broth and lime juice.

Serving suggestions:
Serve this soup as a starter or as a main dish with a side of crusty bread or rice.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Hawaiian

Taste: Savory, Earthy, Herbaceous, Mild, Nutty