Ryukyu King's Fish Stew with Taro and Shrimp
A fragrant, coconut-infused stew featuring fresh shrimp and taro root, inspired by Okinawa's royal culinary traditions. This Asian-inspired soup recipe, ready in about 35 minutes, pairs fresh shrimp, taro root, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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
Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
