From Minh Hayes's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Canh kiểm, with US measurements.

Canh Kiểm (Vietnamese Coconut Vegetable Soup)

Name: Canh Kiểm (Vietnamese Coconut Vegetable Soup)
Total time: 3600 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1 can coconut milk (about 2/3 cup or 167 ml); 1 small bowl peanuts; 1 tablespoon potato starch; 1 small handful dried wood ear mushrooms; 1 piece silken tofu; 1 sweet potato; A few stalks of asparagus, green beans, broccoli, carrot, cabbage, bitter melon, shiitake mushrooms, ginger; 2 tablespoons soy sauce, a pinch of salt; 1 teaspoon mushroom vegetarian bouillon; 1 teaspoon sugar

Minh Hayes @Minh_0929

California United States

Buddha's Birthday is a vegetarian season, so I made three vegetarian dishes. These are dishes my parents love to eat whenever there's a vegetarian holiday. (The three dishes: canh kiểm, braised eggplant with wheat gluten and tofu, and xoi xeo sticky rice.)

Minh Hayes @Minh_0929

California United States

Saved

Ingredients

1 hour

Serves 3 servings

1 cancoconut milk (about 2/3 cup or 167 ml)
1small bowl peanuts
1 tablespoonpotato starch
1small handful dried wood ear mushrooms
1 piecesilken tofu
1sweet potato
A fewstalks of asparagus, green beans, broccoli, carrot, cabbage, bitter melon, shiitake mushrooms, ginger
2 tablespoonssoy sauce, a pinch of salt
1 teaspoonmushroom vegetarian bouillon
1 teaspoonsugar

Saved

Steps

1 hour

1

Wash and chop all vegetables. Boil the peanuts to make them easier to peel. Soak the potato starch and wood ear mushrooms until softened. Cut the tofu and shiitake mushrooms into small pieces.
2

Add the coconut milk and 1 cup (about 240 ml) of water to a pot and bring to a boil. Add a piece of smashed ginger, then gradually add the root vegetables. After a few minutes, add the remaining vegetables and tofu. Season with soy sauce and mushroom bouillon.
3

When everything is tender, turn off the heat and sprinkle a little pepper on top. Enjoy a delicious, rich, and fragrant vegetarian soup with coconut flavor.

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Cooksnaps

Saved

Minh Hayes @Minh_0929

Published in the US on August 12, 2025 16:08

California United States

Nấu ăn đòi hỏi một sự đam mê và đặt niềm vui . Nấu ăn còn phải biết cách trình bày khi kết thúc món ăn với cách bày trí đó là một nghệ thuật sáng tạo cho người thưởng thức một cách ngon miệng, nên tôi dành tất cả sự đam mê trong nấu ănCooking requires passion and the ability to find joy in it. It also calls for the art of presentation — turning the final dish into a creative experience that delights the senses. That’s why I pour all of my passion into cooking.

Keywords

Veggie Loaded Soup Bitter Melon Mushroom Kamote Peanut Ginger Broccoli Shiitake Asparagus Coconut Green Bean Soft Tofu Cabbage Carrot Potato Soy

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