Canh Kiem

Contributed By: hoffmanians
Internet

Canh Kiem, or Buddhist Monk's Soup

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Total Preparation Time: 1 hour
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: Asian
Special Features: Vegetarian
Meal Type: Soups & Stews

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Ingredients

1 Qt water
1 lb Pumpkin or butternut squash
Peeled, and cut into large chunks
1 X sweet potato peeled, and cut into
Chunks
1/2 cup Shelled raw peanuts; red skin
Removed, soaked 30 minutes,
Drained, roughly chopped
1/3 cup Dried mung beans soaked for 30
Minutes and drained
3 tbl Vegetable oil
1 Sqr bean curd
1 Qt coconut milk fresh or canned
1/2 oz Cellophane noodles soaked for 20
Minutes, drained, cut 1"
Crosswise pieces

Preparation

* Bring the water to a boil. Drop in the pumpkin or squash, sweet potato, peanuts, and mung beans. Cook over medium heat for 35 minutes.

* 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 until light brown. Slice lengthwise into strips 1/4-inch wide and reserve until needed.

* After 35 minutes of cooking, check to make certain that the mung beans are soft. If they are, add the coconut milk. Add 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.