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Preparation
50 minutes
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Cooking
30 minutes
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Difficulty
Easy
Canh kiểm is a unique dish of the people in the Mekong Delta, although it is called “soup,” it is cooked like a dessert. If you do not know how to cook vegetarian canh kiểm, then let’s get cooking following the recipe that TasteVN has compiled below.
Ingredients for Vegetarian Canh kiểm For 6 people
Sweet potato 500 gr Sáp bananas 16 fruits (1 bunch) Pumpkin 800 gr Potato starch 150 gr Wood ear mushrooms 50 gr Fresh coconut milk 500 ml (thick coconut milk) Diluted coconut milk 1 liter
- If you do not have fresh coconut milk, you can replace it with 2 cans of 400ml canned coconut milk.
- You can also add other ingredients such as loofah, green beans, cassava, peanuts, jackfruit,… to make the canh kiểm more diverse.
- To cook the best canh kiểm, you should use sáp bananas; however, if you do not have sáp bananas, you can still use porcelain bananas (xiêm bananas).
Ingredient Image
How to make Vegetarian Mushroom Soup
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Prepare the ingredients
You soak 50g of wood ear mushrooms in water for 30 minutes to soften them, then cut off the stems and rinse them 3 – 4 times with water to remove the odor. Next, use scissors or knife to cut the wood ear mushrooms into medium-sized strands.
150g of sweet potato flour should also be soaked in warm water for at least 30 minutes to soften, then rinse with water and drain. For sweet potatoes, peel, wash, and cut into pieces about 3cm thick, then soak them in salt water for 15 minutes.
Peel the sáp bananas and soak them with the sweet potatoes. For pumpkin, peel and cut it into moderately large pieces. Since pumpkin cooks faster than sweet potatoes, make sure to cut the pumpkin thicker.
Tip: Soaking sweet potatoes and sáp bananas in salt water immediately after peeling helps prevent them from browning and reduces the sap from the sweet potatoes.After soaking, drain the sweet potatoes and bananas. Then, marinate the sweet potatoes with pumpkin along with 5 tablespoons of sugar and 1 teaspoon of salt for 30 minutes.
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Cooking the soup
1 liter of diluted coconut water, you will add another 1 liter of water to get 2 liters of coconut water.
You prepare a large pot, add to the pot the ingredients including sweet potato and pumpkin that have been marinated with sugar, 2 liters of diluted coconut water, and softened potato starch, then place it on the stove to boil.
When the mixture boils vigorously, you add the banana into the pot to cook together, boil for another 10 – 15 minutes until the sweet potato and banana are cooked through.
At this point, skim off the foam from the sides of the pot, then add the wood ear mushrooms and the thick coconut milk, add 5 tablespoons of sugar and 1 teaspoon of salt. You boil the mixture one more time and then you can turn off the heat.
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Finished product
The vegetarian soup after cooking should be served in a bowl and eaten while it’s hot for the best taste. You can enjoy the soup on its own or pour it over white rice, which is also very delicious.
The soup will have a rich flavor with a hint of saltiness combined with mild sweetness, not as sweet as dessert. The vegetables cooked with it are soft and fragrant, the banana is chewy, and the wood ear mushrooms and potato starch provide a crunchy texture, all of which create a dish that is not only delicious but also nutritious.
I hope that the how to cook vegetarian soup that has been detailed by TasteVN above will help you know another delicious vegetarian dish to serve on your vegetarian offering table or for entertaining at home. Wishing you success with this recipe. Don’t forget to follow the Cooking with TasteVN news page to collect more unique cooking recipes.
