If you are still wondering what soup to cook for the family today, you can refer to the 2 ways to cook taro soup with shrimp below. The delicious, fatty, and sweet taste of this soup will make everyone love it. Let’s get cooking with Tastetutorial.com!
1. Taro soup with dried shrimp
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Preparation
25 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Taro soup with dried shrimp For 2 people
Taro 300 gr Dried shrimp 100 gr Green onions 3 stalks Cilantro 3 stalks Vietnamese coriander 3 stalks Garlic 3 cloves (minced) Shallots 2 bulbs (minced) Cooking oil 1 tablespoon Fish sauce 1 tablespoon Seasoning powder/ salt a little
How to choose fresh ingredients
How to choose good soft tofu
- Good soft tofu usually has an off-white color, is smooth, has a fragrant smell, and the distinctive fatty taste of soybeans.
- Preferably buy soft tofu at clean food stores or large supermarkets. When purchasing, pay close attention to the origin, expiration date, and whether the packaging is intact.
- To ensure more safety, you can make soft tofu at home using the recipe shared below.
How to choose good dried shrimp
- Good dried shrimp will have a natural pinkish-red color like brick glaze, firm meat, and not have an overly strong smell.
- Avoid buying shrimp that are pale or dark red because these are shrimp that have been dyed, which is not good for health.
- Additionally, you can also make dried shrimp at home using the recipe shared below.
See details:
How to make Taro Soup with Dried Shrimp
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Prepare the ingredients
After purchasing, peel the taro, wash it thoroughly and cut it into bite-sized pieces.
Soak 100g of dried shrimp in water for about 10 minutes, then remove and let it drain.
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Cook the soup
Place a pot on the stove, add 1 tablespoon of cooking oil, then sauté minced shallots and garlic until fragrant. Next, add the dried shrimp and stir-fry for about 1 – 2 minutes to let the shrimp absorb the seasoning. Continue by adding the taro, 1/2 tablespoon of seasoning, and 1/2 tablespoon of salt, stir well for about 1 – 2 minutes, then add water and bring to a boil.
After the soup boils, use a ladle to skim off the foam, cook for an additional 10 – 20 minutes, and add 1 tablespoon of fish sauce.
Finally, add chopped green onions, cilantro, and coriander, then turn off the stove.
Tip: To check if the taro is cooked, use chopsticks to poke into the taro; if it goes through easily, the taro is done.
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Finished Product
Serve the soup in a bowl and you’ve added a delicious, nutritious dish to your family’s meal.
The taro is soft and starchy without being too mushy, combined with chewy, flavorful dried shrimp, and the clear, sweet broth will definitely satisfy you!
2. Taro Soup with Fresh Shrimp
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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Taro Soup with Fresh Shrimp Serves 2
Taro 600 gr Fresh shrimp 200 gr Garlic 2 cloves (smashed) Spring onion 1 stalk Coriander 4 sprigs Cooking oil 2 teaspoons Fish sauce 1 tablespoon Common seasoning a little (salt/ ground pepper/ monosodium glutamate/ seasoning powder)
How to choose fresh and delicious shrimp
- Choose shrimp with a transparent outer shell, uniform color, and the head and body tightly connected.
- Fresh shrimp usually have legs firmly attached to the body, the tail folded together, and the shell joints on the shrimp body flexible, not separated.
- Avoid choosing shrimp with tails spread out, legs that have turned black and are no longer firmly attached to the body.
How to make Fresh Shrimp Taro Soup
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Prepare and marinate the shrimp
Cut off the legs and tail of the shrimp, then peel off the shell. After that, rinse with water, let it drain, and put everything into a bowl.
How to quickly remove the shrimp’s back string: First, turn the shrimp upside down, hold the body of the shrimp with one hand, and use the other hand to peel back both sides of the shrimp’s head. Then, firmly hold the connection between the head and body of the shrimp, and slowly separate the head from the body. At that moment, the shrimp string attached to the part of the waste in the shrimp’s head will also be pulled out.
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Prepare other ingredients
Purchase taro and do not wash it immediately; let the soil still cling to the skin, use a knife to peel the taro clean, then cut it into sticks about the size of a finger.
Soak the taro in diluted salt water for 10 minutes, then rinse clean and let it drain.
Remove the roots and damaged leaves from the herbs, wash them clean, and cut them into small pieces.
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Cook the soup
Place a pot on the stove, turn on medium heat, and add 2 teaspoons of cooking oil to the pot. Wait for the oil to heat up, then add smashed garlic to sauté until fragrant.
Next, add the shrimp and stir until the shrimp turns orange, then add the taro and stir-fry until the taro is slightly firm, then add 500ml of water.
When the water boils, and the taro starts to soften, season with 1 tablespoon of fish sauce and 1/2 teaspoon of monosodium glutamate, then cook for about 10 more minutes until the taro is completely soft.
After that, add 1 teaspoon of seasoning powder to the pot, then taste and adjust the seasoning, add the chopped herbs and ground pepper, and it’s done.
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Final product
When enjoying this fresh shrimp taro soup, you will feel the light sweetness of the broth, the fresh shrimp’s sweetness and chewiness combined with the creamy and fragrant flavor of taro, creating a very delicious and appealing taste.
What are you waiting for? Enjoy your creation right away!
How to choose good delicious taro
- Choose taro bulbs that are round and evenly shaped, with a rough outer skin, plenty of roots, and dirt still clinging to the skin.
- It is advisable to choose taro bulbs that feel light when held because these bulbs have less water, high starch content, and will be more fragrant and delicious when cooked.
- Avoid choosing taro with few indentations as those bulbs are bland and not tasty.
How to prepare taro without itching
- Method 1: Place the taro in a pot with 200ml of water and 1 teaspoon of salt, then put it on the stove, turn on high heat, and bring to a boil. After that, pour the taro out, soak it in cold water, and then start peeling.
- Method 2: When buying taro with the skin still on, you should leave the dirt on the skin and use dry hands to peel it. Next, soak the taro in diluted salt water for about 10 minutes, then rinse with clean water and let it drain before cooking.
- Method 3: To reduce hand itching when peeling taro, wrap the taro in aluminum foil and microwave it in the microwave for about 2 minutes.
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Above is a guide to 2 delicious and attractive ways to cook taro soup with shrimp that are easy to make at home and anyone can do it. I hope that the recipe shared above will help you easily prepare this soup. Wishing you success in your cooking!
