Wednesday, November 5, 2014

Canh Kiem (Vietnamese Vegetarian Soup)

Canh Kiem (Vietnamese Vegetarian Soup)
1/2 Kabocha
1 Luffa
1/2 Taro
2 piece Fried Tofu
1/2 cup Dried Tapioca
1/2 cup Raw Peanuts
1 Sweet Potato
1 can Coconut Milk
Basil Leaves
2 Bean Curd Sticks
8 cups Water

Soak 1/2 cup Raw Peanuts for 3 hours.  Rinse with water and boil until soften. Drain out and set aside.
Soak 1/2 cup Dried Tapioca for at least 4 hours, set aside.
Peel and cut 1/2 of a Kabocha. Put in a bowl and set aside.
Peel and cut 1 Sweet Potato in chucks. Put in a bowl and set aside.
Peel and cut 1 Luffa and set aside.
Cut 1/2 of a Taro into chucks and set aside.
Break 2 Bean Curd Sticks and set aside.
Cut some Ginger into strips.
Cut 2 Tofu into bit size pieces.
In a pot, add 8 cups Water.  Bring to a boil, drain out the Dried Tapioca and add into pot.  Add the Taro.  Add the Sweet Potato.
Once it starts boiling, bring it down to a simmer. Let it cook for about 15 minutes.  Then add the Kabocha, Peanuts and Dried Bean Curd Sticks.
Continue to let it simmer.  Add 1/2 tsp. Salt. Add 2 Tbsp. Sugar. Adjust to your taste. Let it cook for 10 minutes. Add in the Luffa and Tofu.
Add 1 can Coconut Milk.  Add Ginger and cook for another 7 minutes.  Then serve with some chopped Basil leaves.

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