Ingredients
- 1 sweet potato (peeled)
- 1 of bean curd (square)
- 950 ml coconut milk
- 950 ml water
- 425 gr pumkin
- 100 gr peanuts (raw)
- 90 gr mung beans soaked (dried)
- 45 ml vegetable oil
- 3 gr cellophane noodles
soaked 20 min, drained & cut into 3 cm 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 cm 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.