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Ngebul (taro and prawn soup): recipe illustration
Soups

Ngebul (taro and prawn soup)

A creamy, comforting soup in which taro melts into coconut milk to thicken the broth. The prawns add a touch of sea-sweetness, and it is served hot as a family meal.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the taro and cut it into large cubes of about 3 cm. Rinse them in cold water to remove excess starch.
  2. Finely slice the onion and crush the garlic. Fry them in the oil over medium heat for 5 minutes until translucent.
  3. Add the ginger, then the taro pieces, and stir for a minute to coat them.
  4. Pour in the water, bring to the boil, then lower the heat. Simmer for 20 minutes until the taro is tender when pierced with a fork.
  5. Add the coconut milk and prawns. Cook for 3 to 4 minutes, just until the prawns turn pink.
  6. Mash a few pieces of taro against the side of the pan to thicken the soup, then adjust the seasoning.
  7. Sprinkle with chopped coriander and serve piping hot with rice.

Variations and tips

Vegetarian version. Replace the prawns with shiitake mushrooms and use a vegetable stock.

Using what's easy to find. If taro is hard to find, floury potatoes give a similar texture.

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Original Ecomely recipe.