Sweet Taro Soup

Instructions

1. Prepare the taro
   Wash, peel and cut the taro root into 1-inch cubes. Be careful as some people may experience skin irritation when handling raw taro. Rinse the cubes several times until the water runs clear to remove excess starch.
2. Cook the taro
   In a large pot, add the taro cubes and cover with water. Bring to a boil and cook for about 15 minutes or until the taro is tender but not mushy. You should be able to pierce it with a fork with slight resistance. Drain and set aside.
3. Prepare the tapioca pearls
   In a separate small pot, bring 2 cups of water to a boil. Add the tapioca pearls and cook according to package instructions, usually about 10-15 minutes until translucent. Drain, rinse with cold water to prevent sticking, and set aside.
4. Make the soup base
   In a large pot, combine 4 cups of water, sugar, salt, and pandan leaves (if using). Bring to a simmer over medium heat until the sugar dissolves completely, about 5 minutes. Remove the pandan leaves.
5. Combine all ingredients
   Add the cooked taro cubes and sweet potato (if using) to the soup base. Stir in the coconut milk and vanilla extract. Bring to a gentle simmer (do not boil rapidly as the coconut milk may curdle).
6. Thicken if desired
   If you prefer a thicker consistency, slowly stir in the cornstarch mixture while the soup is simmering. Continue to stir until the soup thickens slightly, about 2-3 minutes.
7. Add tapioca pearls and serve
   Just before serving, add the cooked tapioca pearls to the soup and stir gently. Serve the sweet taro soup warm or chilled according to preference. For chilled serving, allow the soup to cool completely before refrigerating.