Recipe for Buddhist Monks Soup - (Canh Kiem) 
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Yield:
6
Ingredients:
Amount Ingredient
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
Instructions:
Instructions: 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.

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