CANH KHOAI SỌ (Baby taro soup with peanut and tofu)

Baby taro soup with peanut and tofu

This is a simple vegetarian dish but really nutritious with the scent of Chinese coriander, peanut and baby taro.

Ingredients:
Original recipe makes 2 servings

• 2-3 baby taros
• 1-2 piece tofu
•  ½ cup boiled skinless peanut
• Chinese coriander, sugar, salt

PREP 15mins

COOK 20 mins

READY 35 mins

Directions:
• Wash the tofu, cut into small cubes, deep fry. When the tofu is crispy, take it out and let aside on grease paper.
• Hew the baby taros’ skin, wash and slice into small pieces.
• Boil the peanut, separate from the hard skin, keep the silk skin. If you use dried peanut, you have to soak it in water a night before.
• Add the boiled skinless peanut into a water pot, add baby taro and boil at low heat until taro and peanut softly cooked

• Season the soup, add the tofu and boil in 3mins, remove from heat, add finely chopped Chinese coriander. Pour the soup into a big bowl and eat with rice.


*Taro**

       

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