Buddhist Monk

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Buddhist Monk's Soup (Canh Kiem)
Servings	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
6	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
1 quart water	1 pound pumpkin or butternut squash, peeled and cut into large chunks	1 sweet potato, peeled and cut into chunks
1/2 cup raw peanuts, shelled and red skin removed, soaked for 30 minutes then drained and roughly chopped	1/3 cup dried mung beans, soaked for 30 minutes and drained	3 tablespoons vegetable oil
1 square bean curd	1 quart coconut milk, fresh or canned	1/2 ounced cellophane noodles, soaked for 20 minutes, then drained and cut into 1-inch crosswise sections
2 cups peanut oil

`1`	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.
`2`	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.
`3`	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.

Vietnamese Dessert

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Picture Tour Show	How to Cook Beef	How to Cook Chicken	How to Cook Fish	How to Cook Pork	How to Cook Shrimp	Using Herbs- Spices	Using Cooking Oil

Buddhist Monk's Soup (Canh Kiem)