Buddhist Monk's Soup (Canh Kiem) Recipe

• 1 quart water
• 1 lb pumpkin or possibly butternut squash peeled, and cut into large chunks
• 1 x sweet potato peeled, and cut into chunks
• 1/2 c. shelled raw peanuts red skin removed, soaked 30 min, liquid removed, roughly minced
• 1/3 c. dry mung beans soaked for 30 min and liquid removed
• 3 Tbsp. vegetable oil
• 1 sqr bean curd
• 1 quart coconut lowfat milk fresh or possibly canned
• 1/2 ounce cellophane noodles soaked for 20 min, liquid removed, cut 1" crosswise pcs

1. Bring the water to a boil.
2. Drop in the pumpkin or possibly squash, sweet potato, peanuts, and mung beans.
3. Cook over medium heat for 35 min.
4. While the soup is cooking, prepare the bean curd.
5. Heat the oil in a small frying pan and fry the bean curd on both sides till light brown.
6. Slice lengthwise into strips 1/4-inch wide and reserve till needed.
7. After 35 min of cooking, check to make certain which the mung beans are soft.
8. If they are, add in the coconut lowfat milk.
9. Add in salt.
10. Bring to a boil and drop in the cellophane noodles and fried bean curd.
11. Serve with rice and Buddhist Nuoc Leo.
12. This recipe yields 6 servings.

water, pumpkin, sweet potato, peanuts red skin, beans, vegetable oil, curd, coconut lowfat milk, noodles

Taken from cookeatshare.com/recipes/buddhist-monk-s-soup-canh-kiem-94712 (may not work)