Island yam coconut soup gives yam a more spoonable comfort-food format and helps the soup archive cover more root crops beyond pumpkin and breadfruit. It feels like a useful everyday Pacific kitchen recipe rather than a novelty.
If you enjoy this style of Pacific cooking, you may also want to try faiai ufi, breadfruit chowder.
Ingredients
- 3 cups yam, peeled and cubed
- 1 cup coconut milk
- 3 cups stock
- 1/2 onion, chopped
- 1 clove garlic, minced
- Salt to taste
Instructions
- Cook the onion and garlic until softened.
- Add the yam and stock.
- Simmer until the yam is very tender.
- Blend or mash part of the soup.
- Stir in the coconut milk, season, and serve hot.
Helpful Tips
- Blend only part of the soup if you want some pieces left.
- Keep the coconut milk at a gentle simmer.
FAQ
Can sweet potato be used instead of yam?
Yes, but the flavor and texture will shift.
Is this a thick soup?
It is meant to be soft and comforting, with moderate body.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 59 kcal |
| Fat | 9.4 g |
| Saturated Fat | 8.5 g |
| Carbohydrates | 44.6 g |
| Protein | 16.6 g |
| Sodium | 10069.1 mg |
| Cholesterol | 0 mg |
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