Ingredients
- 1 sweet potato (peeled)
- 1 of bean curd (square)
- 1 qt coconut milk
- 1 qt water
- 1 lb pumkin
- 1/2 c peanuts (raw)
- 3/8 c mung beans soaked (dried)
- 3 tb vegetable oil
- 1/2 oz cellophane noodles
soaked 20 min, drained & cut into 1 inch sections ~Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. 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. Slice lengthwise into 1/4 inch strips and set aside. 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.