Buddhist Monk's Soup Recipe


Coconut milk gives this soup a wonderful richness.

Step 1

Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans.

Step 2

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.

Step 3

Slice lengthwise into 1/4 inch strips and set aside.

Step 4

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.

Things You'll Need

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

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