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LOCATION: Recipes >> Asian >> Buddist Monk Soup

Print this Recipe    Buddist Monk Soup

1 qt water
1 lb squash, peeled and in chunks
1 sweet potato, peeled and in chunks
1/2 c raw peanuts
1/3 c dried mung beans
3 T oil
1 block bean curd
1 qt coconut milk (if canned 12 oz. plus water to make 1 qt.)
1/2 oz cellophane noodles

Peel skins off peanuts and soak in water for 30 minutes. Drain and
coarsely chop. Soak mung beans 30 minutes and drain.

Bring water to boil. Add squash, sweet potato, peanuts, and mung
beans. Simmer 35 minutes over medium heat.

Fry bean curd in oil until light brown on both sides. Slice into
strips.

When the mung beans are soft, add the coconut milk and salt to
taste. Boil. Add noodles and bean curd. Serve with rice and Buddhist
nuoc leo.


Buddhist Nuoc leo

1 T sugar
2 T tuong*
2 T water
Fresh red chiles
1 T roasted peanuts, chopped

Mix everything.

*noted as "Vietnamese soy sauce" but says there is no substitute.

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