Taro Leaf Soup With Crab
Taro Leaf Soup with Crab is a traditional Fijian dish that is both hearty and nutritious. This flavorful soup is made with fresh taro leaves and succulent crab, creating a delightful combination of flavors and textures.
Ingredients
- 1 lb fresh taro leaves, washed and chopped
- 1 lb fresh crab, cleaned and cracked
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- 2 tablespoons oil
Instructions
- In a large pot, heat the oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the chopped taro leaves to the pot and stir to combine with the aromatics. Cook for 5 minutes, allowing the leaves to wilt.
- Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 20 minutes.
- Add the cleaned crab to the pot and cook for an additional 10 minutes, or until the crab is fully cooked.
- Pour in the coconut milk and season the soup with salt and pepper to taste. Simmer for another 5 minutes.
- Remove the pot from the heat and let the soup rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Chopping board Knife Grater Can opener Stirring spoon
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Taro Leaf Soup with Crab hot, garnished with fresh cilantro and a squeeze of lime juice. It pairs well with steamed rice or crusty bread.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the soup during cooking.
Cost
Medium