Creamy coconut soup with tender taro root, onions, and fresh herbs — a comforting staple.
This traditional Micronesian soup celebrates the region's abundant taro root with a rich coconut base. The taro softens into creamy, starchy comfort while the coconut milk adds natural sweetness and depth. Simply seasoned with salt and fresh green onions, it's often served as a light meal or warming side dish across the Pacific islands.
Serves 4
Bring water to a boil and add taro cubes. Simmer for 15 minutes until very tender.
Pour in coconut milk and onion. Stir gently and simmer for 8 minutes.
Add salt to taste. The taro should be creamy and the broth smooth.
Ladle into bowls and garnish with fresh green onions. Serve warm.
Taro must be peeled and cuoked thoroughly — raw taro contains calcium oxalate crystals.
Don't overboil or the taro will fall apart.
Full-fat coconut milk creates the best creamy texture.
Add diced chicken for protein
Mix in spinach at the end for greens
Use sweet potato if taro is unavailable
Refrigerate up to 3 days. Freezes well for 1 month.
Taro has been cultivated in Micronesia for over 2,000 years and remains a dietary staple. Coconut soup traditions reflect the island's abundant coconut palms and subsistence farming heritage.
No — raw taro contains oxalates that can irritate the mouth. Always cook thoroughly.
Fresh is best, but frozen peeled taro works. Canned is too soft for this soup.
Per serving (280g) · 4 servings total
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