Buddhist Monk's Soup (Canh Kiem) Recipe

1. 1

   Bring the water to a boil.

2. 2

   Drop in the pumpkin or possibly squash, sweet potato, peanuts, and mung beans.

3. 3

   Cook over medium heat for 35 min.

4. 4

   While the soup is cooking, prepare the bean curd.

5. 5

   Heat the oil in a small frying pan and fry the bean curd on both sides till light brown.

6. 6

   Slice lengthwise into strips 1/4-inch wide and reserve till needed.

7. 7

   After 35 min of cooking, check to make certain which the mung beans are soft.

8. 8

   If they are, add in the coconut lowfat milk.

9. 9

   Add in salt.

10. 10

    Bring to a boil and drop in the cellophane noodles and fried bean curd.

11. 11

    Serve with rice and Buddhist Nuoc Leo.

12. 12

    This recipe yields 6 servings.

No additional tips available.