Thursday, December 5, 2013
Vietnamese Purple Yam Soup (Canh Khoai Mo)
1 Purple Yam (about 1 lb.)
1/4 cup Dried Shrimp (soaked in water for 4 hrs.)
4 Green Onions
3 Garlic Clovers
2 Tbsp. Oil
6 cups Water
1/3 tsp. Mushroom Seasoning
1/2 tsp. Sugar
1 tsp. Salt
Minced 3 Garlic Clovers and 4 Shrimp. Set aside. Rinse the Dried Shrimp and set aside.
In a 6 qt. pot add in 2 Tbsp. Oil. Add in the minced Garlic and Dried Shrimp. Sauté for a few seconds and add in the minced Shrimp.
Sauté until the Shrimp turns slightly pink. Pour in 6 cups Water. Let it simmer.
Cut the Purple yam in half and use a spoon to scrape the inside. Put it in a bowl and set aside.
When the water starts form tiny bubbles add in the Yam. Let it simmer for 10 minutes, remember to remove the foams.
Chop the Green Onions and set aside.
After 10 minutes add 1/3 tsp. Mushroom Seasoning. Add 1/2 tsp. Sugar. Add 1 tsp. Salt. Mix and continue to let it simmer for about 1-2 minutes.
Then add in chopped Green Onions and some Black Pepper. Serve in a bowl and enjoy your soup.