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