Ryukyu King's Fish Stew with Taro and Shrimp

Name: Ryukyu King's Fish Stew with Taro and Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz, peeled and deveined fresh shrimp; 1 cup, peeled and diced into 1/2-inch cubes taro root; 1 cup coconut milk; 1.5 cups fish stock; 2 cloves, minced garlic; 1/2 cup, thinly sliced shallot; 3, torn lime leaves; 1 tsp fish sauce

A fragrant, coconut-infused stew featuring fresh shrimp and taro root, inspired by Okinawa's royal culinary traditions.

Cuisine: Asian

Category: Soups

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

12 oz, peeled and deveined fresh shrimp
1 cup, peeled and diced into 1/2-inch cubes taro root
1 cup coconut milk
1.5 cups fish stock
2 cloves, minced garlic
1/2 cup, thinly sliced shallot
3, torn lime leaves
1 tsp fish sauce

Instructions

Step 1: Heat a large pot over medium heat. Add shrimp, garlic, and shallot, and cook 2 minutes until shrimp turn pink.
Step 2: Stir in taro, coconut milk, fish stock, and lime leaves, then bring to a gentle simmer.
Step 3: Reduce heat to low, cover, and cook 12 minutes until taro is tender but not mushy.
Step 4: Stir in fish sauce, remove lime leaves, and serve hot with steamed rice.