Sweet potato and coconut soup

Sweet potato and coconut soup

Chè bà ba

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
25g tapioca strips
2 tablepoons dried mung beans
3 dried black fungus
300g sweet potato, eeled and cut into 1 cm cubes
50g peanuts
80g sugar
125ml coconut juice
500ml coconut milk

Method

  1. Soak the tapioca and mung beans separately for 1 hour in cold water; soak the mushrooms in warm water for 20 minutes.
  2. Put the sweet potato, dates and peanuts in a pan with 125 ml (4 floz/1⁄2 cup) cold water. Simmer for 5 minutes, until the sweet potato is tender. Add the drained tapioca and mung beans, the sugar and coconut juice and cook for 15 minutes.
  3. Drain the mushrooms and squeeze dry. Thinly slice the caps and add to the soup with the coconut milk. Bring to the boil, skimming off any froth that rises to the surface.
  4. Serve warm in small soup bowls, or in tall glasses over ice on a hot day.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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