Peel the shrimp, then pound with 1 shallot, 1/2 teaspoon salt.
Remove taro stem peel. Slant and mix with salt and water, then drain.
Boil 1 bowl of water with tomatoes, add the shrimp, season with a little fish sauce, MSG. Add taro stem and cook until the soup is boiling. Season to taste. Add pepper and cilantro for more fragrant.
Recipe Notes
Taro stem and shrimp soup have crispy taro stem pieces combined with sweet shrimp, creating a strange and attractive soup for the autumn day meal.