micronesiansoup
Seafood Taro Soup
Micronesian coconut-based soup with taro, fish, and shrimp.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
Easy
★★★★★
4.6(310 ratings)#taro#coconut milk#seafood#soup#pacific islands#gluten-free
About This Recipe
This hearty soup is a staple across Micronesia's many islands, combining starchy taro root with locally caught seafood in a light coconut milk broth. Simple, nourishing, and reflective of the Pacific's ocean abundance, it is eaten for lunch and dinner throughout the region.
Ingredients
Serves 4
- 400 gtaro root, peeled and cubed
- 300 gwhite fish fillets, cubed
- 200 gshrimp, peeled
- 400 mlcoconut milk
- 3 cupswater
- 1 tspsalt and white pepper
Instructions
- 1
Cook taro
Bring water to a boil. Add taro and cook 15 minutes until just tender.
- 2
Add coconut milk
Pour in coconut milk and season with salt and pepper. Bring back to a gentle simmer.
- 3
Add seafood
Add fish and shrimp. Cook 5–6 minutes until seafood is opaque and just cooked through.
- 4
Serve
Ladle into bowls and serve with steamed rice or titiyas.
Pro Tips
- →
Don't overcook seafood — it toughens quickly.
- →
Use full-fat coconut milk for the richest broth.
Variations
- •
Add lemongrass and ginger for an aromatic variation.
- •
Use crab or canned tuna for different seafood options.
Storage
Refrigerate up to 2 days; reheat gently to avoid overcooking the seafood.
History & Origin
Taro has been cultivated on Micronesian islands for over 3,000 years and forms the carbohydrate backbone of traditional island diets.
Frequently Asked Questions
Can I use frozen taro?
Yes — thaw and add directly; it may cook a little faster.
What fish works best?
Any mild white fish — mahi-mahi, snapper, or tilapia — works well.
Nutrition Facts
Per serving (380g) · 4 servings total
Calories320kcal
Protein28g
Carbohydrates22g
Fat14g
Fiber3g
Protein28g
Carbs22g
Fat14g
Time Summary
Prep time15 min
Cook time30 min
Total time45 min
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