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BUDDHIST MONK'S SOUP




Source of Recipe


the web


List of Ingredients




1 qt Water
1 lb Pumkin or butternut squash
- peeled and cut into
- large chunks
1 Sweet potato
- peeled and chunked
1/2 c Raw peanuts; shelled and
- skinned. Soaked 30 min,
- drained and roughly chopped
1/3 c Dried mung beans
- soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
- soaked 20 min, drained
- and cut into 1 inch sections

Recipe



Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into 1/4 inch strips and set aside. After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd. Serve with rice.

Serves 8.