Take 1 Buddhist Monk, slice thinly, simmer gently until tender…
OK, sorry, in our family that is known as Graeme humour. You can blame my dear old Dad. This is a soup I’ve been meaning to try for many years. Finally, it’s time has come and it smells delicious. Just need the Ankle Biters and Bread winner to get home so we can try it!
Buddhist Monk’s Soup (Canh Kiem)
1 litre water
500g pumpkin, cut into large chunks
1 sweet potato, cut into chunks
1/2 cup shelled raw peanuts,soaked 30 minutes, drained, roughly chopped (confession, 1 ran out and used 1/2 cup crunchy peanut butter)
1/3 cup dried mung beans, soaked 30 minutes and drained
3 tablespoons rice bran oil
250g bean curd
800ml coconut milk
100g bean thread noodles, soaked in cold water 10 minutes, drained, cut 3cm lengths
- Bring the water to a boil. Add pumpkin, sweet potato, peanuts, and mung beans. Cook over medium heat until mung beans are tender (about 30 minutes).
- Meanwhile, heat the oil in a small frying pan and fry the bean curd on both sides until light brown. Slice lengthwise into thin strips and set aside.
- Add coconut milk, bring to boil and drop in the noodles and bean curd.
- Serve with rice and Buddhist Nuoc Leo.
To make a quick version of the Buddhist Nuoc Leo, mix about 1/3 cup water, 1 tablespoon palm sugar, 1 finely chopped chili and 2 tablespoons chopped peanuts.
Oh and by the way. It was delicious.