Buddhist Monk’s Soup (Canh Kiem) | The Kitchen Playground

Name: Buddhist Monk’s Soup (Canh Kiem) | The Kitchen Playground
Ingredients: 1 litre water; 500g pumpkin, cut into large chunks; 1 sweet potato, cut into chunks; 1/2 cup shelled raw peanuts, soaked 30 minutes, drained, roughly chopped (confession, 1 ran out and used 1/2 cup crunchy peanut butter); 1/3 cup dried mung beans, soaked 30 minutes and drained; 3 tablespoons rice bran oil; 250g bean curd; 800ml coconut milk; 100g bean thread noodles, soaked in cold water 10 minutes, drained, cut 3cm lengths

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Take 1 Buddhist Monk, slice thinly, simmer gently until tender... OK, sorry, in our family that is known as Graeme humour. You can blame my dear old Dad.

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Ingredients

1 litre water
500g pumpkin, cut into large chunks
1 sweet potato, cut into chunks
1/2 cup shelled raw peanuts, soaked 30 minutes, drained, roughly chopped (confession, 1 ran out and used 1/2 cup crunchy peanut butter)
1/3 cup dried mung beans, soaked 30 minutes and drained
3 tablespoons rice bran oil
250g bean curd
800ml coconut milk
100g bean thread noodles, soaked in cold water 10 minutes, drained, cut 3cm lengths