Palauan Fruit Bat Soup with Coconut Milk

Name: Palauan Fruit Bat Soup with Coconut Milk
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4
Cuisine: Palau
Ingredients: 800 g Fruit Bat (legally sourced, professionally dressed, cut into pieces, and refrigerated); 800 ml Coconut Milk; 600 ml Water; 150 g Onion (finely chopped); 12 g Garlic (crushed); 20 g Fresh Ginger (sliced); 20 ml Coconut Oil; 8 g Salt; 2 g Black Pepper; 30 ml Lime Juice

This recipe documents a Palauan specialty of fruit bat simmered with coconut milk and aromatics. It assumes legally sourced, professionally dressed meat; wild-caught bats should not be handled or prepared in a home kitchen.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

774kcal

Calories

49g

Protein

59g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

800g
Fruit Bat (legally sourced, professionally dressed, cut into pieces, and refrigerated)
800ml
Coconut Milk
600ml
Water
150g
Onion (finely chopped)
12g
Garlic (crushed)
20g
Fresh Ginger (sliced)
20ml
Coconut Oil
8g
Salt
2g
Black Pepper

Serving

30ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Do not use a wild-caught or home-dressed bat. Keep the legally sourced fruit bat refrigerated and prevent contact between the raw meat and ready-to-eat foods.
02
Heat the coconut oil in a heavy pot over medium heat. Add the onion, garlic, and fresh ginger and cook until softened and fragrant.
03
Add the fruit bat, coconut milk, water, salt, and black pepper. Bring to a boil, then reduce to a steady simmer.
04
Cover and simmer until the meat is very tender and every thick piece reaches at least 74°C (165°F); extend the cooking time as needed.
05
Stir in the lime juice, bring the soup back to a simmer, and serve hot.

Ratings & Reviews

No reviews yet.