Shrimp and Taro Root Soup

Shrimp and Taro Root Soup is a delightful and straightforward Cambodian dish enjoyed in everyday meals, known for its aromatic taro root base and flavorful shrimp. The simple yet delicious recipe requires minimal ingredients, making it easy for anyone to prepare at home.

To begin, the taro root is peeled and cut into bite-sized chunks before being added to a soup pot with water. The taro root is cooked until tender, providing a hearty and starchy foundation for the soup. Following this, peeled and deveined shrimp are introduced to the pot, cooking until they reach a darker pink color, signifying their readiness.

The soup is elevated with a seasoning blend that includes fish sauce, sugar, salt, and black pepper, enhancing the overall taste profile. The addition of these seasonings brings out the savory, sweet, and peppery notes, creating a well-balanced and flavorful broth. The finishing touch involves topping the soup with chopped green onions, providing a fresh and aromatic element to the dish.

Served hot with rice, Shrimp and Taro Root Soup embodies the essence of Cambodian home-cooked meals, showcasing the simplicity and deliciousness of this traditional dish. The combination of tender taro root and succulent shrimp makes it a comforting and satisfying soup option for any occasion.

Ingredients

Directions to make Shrimp and Taro Root Soup

1. Put taro root and water in a soup pot, cook till taro root tender.
2. Add shrimp and cook till shrimp turns to darker pink color.
3. Seasoning with fish sauce, sugar, salt and black pepper.
4. Top with green onion.

Serve hot with rice.

Enjoy it

Related Recipe: Loofah Soup with Shrimp