Taro Chicken Soup

Taro is the most widely known root vegetable in Asian recipes.  I grew up with this soup in my family meals almost weekly. In a recent study, scientists indicate that taro is the healthiest root vegetable. In Vietnam, taro soup is made with pork ribs, minced pork, or fresh or dried shrimp, depending on personal tastes and budgets.  For me, I like to make taro soup with chicken because chicken is a cleaner meat.  I also Use kelp broth to make this soup the all-time healthiest soup that we should always consume.

Ingredients;

5 cups kelp-vegetable broth

1 chicken breast, chopped or minced

3 cups taro, peeled and cut into 1 inch size cubes*

Marinade ingredients:

1 white part of scallion, sliced

1 shallot, chopped

1 garlic clove, minced

1 tsp fish sauce

1/4 tsp salt

1/4 tsp sugar

Pinch of white pepper

Other items:

Garnish with chopped cilantro and green part of scallion

Serve with rice

Directions:

Combine chicken meat and marinade ingredients and mix well.  Let marinate for 1 hour.

In a medium saucepan, heat 1 tbs peanut oil; stir in the chicken and cook for 5 minutes.

Add broth and taro. Bring to boil. Skim off the foam or residue that rises up to the surface.

Cover and simmer for 15 minutes or until the taro is tender.  Adjust the seasoning with more fish sauce or salt.

Ladle the soup into the tureen to serve as a family meal or in individual bowls. Sprinkle the chopped cilantro and green onion on top.

*If you are not familiar with taro. Go to https://en.wikipedia.org/wiki/Taro to learn more about the history of this wonderful root vegetable.