Taro-Tapioca Soup

This rich and creamy soup is popular in southern China. Peel the taro with a vegetable peeler under cold running water to avoid any skin sensitivity to its sticky juices.

MAKES 6 SERVINGS

1 pound taro root, peeled, cut into 1⁄2-inch pieces

2 cups water 1 cup unsweetened coconut milk

1⁄2 cup sugar

3 tablespoons instant tapioca

Bring a medium stockpot filled with water to a boil over high heat. Add the taro and cook until tender, about 20 minutes. Drain, return to the stockpot, and mash well; set aside. In a medium saucepan, combine the water, coconut milk, sugar, and tapioca; let rest 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat and add to the taro, whisking until smooth. Serve warm or at room temperature. Alternatively, cover and refrigerate completely cooled mixture up to 3 days and serve chilled.

{PER SERVING} Calories 254 • Protein 2g • Total Fat 10g • Sat Fat 9g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 3g • Sodium 15mg

hancheng

See author's posts