Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 quart | Water |
| 1 pounds | Pumkin or butternut squash peeled & cut into large chunks |
| 1 \N | Sweet potato peeled & chunked |
| ½ cup | Raw peanuts; shelled and skinned. Soaked 30 min, drained & roughly chopped |
| ⅓ cup | Dried mung beans soaked 30 min and drained |
| 3 tablespoons | Vegetable oil |
| 1 \N | Square of bean curd |
| 1 quart | Coconut milk |
| ½ ounce | Cellophane noodles, soaked 20 min, drained & cut into 1 inch sections |
~- 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 ¼ 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 and Buddhist Nuoc Leo. From: timi@... ( Tim Ikeda)