Buddhist monk's soup

8 servings

Ingredients

Quantity Ingredient
1 quart Water
1 pounds Pumkin or butternut squash peeled & cut into large chunks
1 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 Square of bean curd
1 quart Coconut milk
½ ounce Cellophane noodles, soaked 20 min, drained & cut into 1 inch sections

Directions

~- 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)

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