Savory Taro and Shrimp Chowder
A comforting, creamy soup featuring tender taro, plump shrimp, and silky tofu cubes in a savory broth.
Story
This dish brings together the earthy texture of taro and the sweetness of shrimp in a light, starchy soup. It's perfect for a quick weeknight dinner or as a warm starter.
Ingredients
Fresh shrimp, peeled and deveined
150g
Taro root, peeled and diced
200g
Soft tofu, cubed
100g
Carrot, diced
50g
Fresh ginger, minced
1 tsp
Cooking wine
1 tbsp
Cornstarch
1 tsp
Salt
to taste
Chicken bouillon powder
1 tsp
Water or stock
600ml
Scallion, chopped
for garnish
Instructions
1
Prep the Tofu and Shrimp
Cut the tofu into small cubes. Bring a pot of water to a gentle simmer, blanch the tofu for a minute to firm it up, then drain and set aside. Meanwhile, marinate the shrimp with a pinch of salt, a dash of cooking wine, and half the cornstarch. Let sit for 10 minutes.
2
Simmer the Root Vegetables
In a soup pot, bring the water or stock to a boil. Add the diced taro and carrots. Cook over medium heat until the taro is soft and starts to break down slightly, which will naturally thicken the broth.
3
Combine and Finish
Gently slide the marinated shrimp and blanched tofu into the boiling soup. Add the minced ginger, chicken bouillon powder, and remaining salt. Cook for another 3-5 minutes until the shrimp turn pink. If a thicker consistency is desired, dissolve the remaining cornstarch in a little water and stir it in. Garnish with fresh scallions before serving.
