Root Vegetables Soup (Canh Kiem Chay)

Today, I will introduce the root vegetables soup, which is the soup that is always served in most temples in Vietnam during the Buddhist celebrations. If my memory is serving me well, this soup has many potatoes and squash. Some of the recipes for this soup have two include cellophane noodles and dried mushrooms. Some people like to cook it with fresh coconut water instead of coconut milk. If cooking at home, people like to use coconut milk; however, when it comes to cooking for hundreds or more people at the temple, using coconut water will be better. I like to use vegetarian broth and very little coconut milk or fresh coconut water because I do not like the too sweet taste of this soup as do the people in the south of Vietnam. I think a good vegetable broth itself is already sweet with all the good vegetables in the broth, such as carrots, cabbage, chayote, Fuji apple, jicama, mushrooms, shiitake, etc. In the temple, this soup is served with some rice or noodles. Also, in Vietnam this is a signature Buddhism dish for people who are followers of the Buddhist tradition. I think this soup is so colorful, nutritious, and tasty by itself with all the fresh root vegetables. They show how the pure and gentle nutrition concepts of good food and harmony flourish together to support our bodies and minds.

Ingredients:
10 cups vegetable broth
1/2 cup cooked mung beans
1/2 cup large lima beans
1/3 (about 2 cups) kabocha squash, peeled and cut into cubes
1 carrot
1 cup long beans
1/2 cup yellow corn
3 oz. fresh Enoki mushrooms
One 8 oz. deep-fried tofu, cut into cubes

Combination of potatoes, peeled and cut into cubes
Baked potato, yam, yellow, red sweet potato, and taro
1 can coconut milk,14.5 oz
2 tbs chopped fresh ginger
1 tsp turmeric
1 tsp curry powder
Salt, soy sauce, and black pepper – to taste

Garnish with chopped green onions, cilantro, and basil

Directions:
In a medium pot, bring vegetable broth to boil. Add all the root vegetables except the deep fried tofu, the long beans, and cooked bean.

Season with ginger, curry, turmeric, salt and pepper. Cook for 15 minutes and add the long beans and tofu.  Bring to boil and cook until the long beans are tender.

Add the coconut milk and the cooked beans. Re-season with spices.

To serve:
Ladle soup into a serving bowl and sprinkle with cilantro and basil. Some people do not like to use green onions for this soup. Place cooked noodles and soy dipping sauce with hot chili on the side.