A warm bowl of soup can be just what you need on a cold evening. This prawn soup recipe combines tender taro leaves, creamy coconut and raw peeled prawn cutlets for a simple meal with island-inspired flavours. It is an easy way to enjoy seafood at home when you’re looking for something warm and filling.
Quick Cooking Guide
- Prep time: 10–15 minutes
- Cook time: About 35–45 minutes*
- Servings: 6
Ingredients
- 100g dried taro leaves
- 227g raw peeled prawn cutlets, thawed
- 4 cups coconut milk (about 950ml)
- 2 cups water or seafood stock (about 475ml)
- 1 medium onion, diced
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, grated or minced
- 2 tbsp cooking oil
- 4 fresh red chillies, optional
- Salt, to taste
- Steamed rice, to serve
Important Note: Taro leaves must be properly prepared and thoroughly cooked before eating. Preparation and cooking requirements can vary between dried, frozen, and packaged taro leaves, so always follow the instructions on the product packaging.
How to Make the Soup
1. Prepare the Taro Leaves
- Prepare the dried taro leaves according to the instructions on the package.
- Do not skip the required soaking, preparation, or cooking steps. Taro leaves should be completely tender before they are eaten.
2. Cook the Onion, Garlic, and Ginger
- Heat the oil in a large pot over medium heat.
- Add the diced onion and cook until softened.
- Add the garlic and ginger and cook for another minute, until fragrant.
3. Simmer the Taro Leaves
- Add the coconut milk and water or seafood stock to the pot.
- Bring the mixture to a gentle simmer.
- Add the prepared taro leaves and cook according to the package instructions or until the leaves are completely tender.
- Stir occasionally and maintain a gentle simmer rather than a rapid boil.
- Do not serve the taro leaves until they are thoroughly cooked.
Important Note: Proper cooking is important because inadequately cooked taro leaves can cause an unpleasant itchy or tingling sensation.
4. Add the Prawns
- Once the taro leaves are completely tender, add the thawed raw peeled prawn cutlets.
- Cook until the prawns are firm and cooked through.
- Season with salt to taste.
- Add sliced fresh chilli if desired.
- Remove from the heat and serve warm with steamed rice.
Easy Simple Tips for Better Taro Leaf Soup
- Always follow the preparation instructions for your specific taro leaf product.
- Make sure the taro leaves are completely tender before adding the prawns.
- Keep the soup at a gentle simmer while the taro leaves cook.
- Stir occasionally to prevent the coconut milk from sticking to the bottom of the pot.
- Add the prawns near the end to help prevent overcooking.
- Thaw frozen prawns according to the seafood packaging instructions before cooking.
This prawn and taro leaf soup combines creamy coconut milk, tender greens, aromatic ginger and garlic, and raw peeled prawn cutlets in a hearty bowl that’s perfect for a cold evening.
For more seafood meal ideas, explore the Seafood Factory Outlet range.