Taro Leaf and Coconut Crab Soup
A brothy soup of tender taro leaves and coconut cream simmered with fresh crab, a coastal dish that draws on both garden and reef. It's warming and rich, often served as part of a larger spread.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large pot
- •Tongs or crab crackers
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16
- carbs
- 10
- protein
- 20
- calories
- 260
Instructions
- 1
Bring the water to a boil in a large pot on the stovetop. Add the taro leaves and onion.
- 2
Simmer for 20 minutes until the taro leaves are completely soft.
- 3
Add the crab pieces and coconut cream. Stir gently to combine.
- 4
Simmer for another 12-15 minutes. Cook until the crab is done and the broth looks creamy.
- 5
Season with salt. Ladle into bowls and serve hot.
Chef's tips
Cook the taro leaves thoroughly, as with palusami (taro leaves baked in coconut cream), to soften them fully before adding delicate crab meat.
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on the stovetop over low heat to avoid overcooking the crab.
Common mistakes to avoid
- •Undercooking the taro leaves, which leaves an irritating, scratchy texture
- •Adding the crab too early, making the delicate meat tough and chewy
Serving suggestions
Cooked Taro Leaf and Coconut Crab Soup?
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