canh khaoi mo

This is an EASY Canh Khoai Mỡ recipe for the creamiest Purple Yam Soup. Gorgeously thick and packed with flavor, our hearty Vietnamese favorite will leave you feeling 100% satisfied!

Canh Khoai Mỡ (Creamy Purple Yam Soup)

g / 0.22 lb ling fish

400 g / 0.88 lb prawns

chicken bouillon powder

salt ((or

tbsp fish sauce

garlic ((finely chopped))

white spring onion heads ((get these by cutting the green part and roots off the spring onions))

tbsp oil

pepper ((for garnishing))

coriander ((for garnishing))

rice paddy herbs ((for garnishing))

Deshell and devein the prawns, then cut them into 1 cm (0.4&quot;) chunks. Thinly slice the fish into 1/2 cm (0.2&quot;) thick pieces.

Halve the yams and use a spoon to scrape the flesh out.Tip: Scrape using short and fast strokes. Using long strokes will result in long separate strands rather than a creamy texture when cooked.

Heat up a pot with oil and lightly brown the garlic and spring onion heads.

Brown the garlic and white spring onion heads on a medium heat with oil, then add the prawns to cook for 2 minutes or until just cooked. Transfer onto a bowl or plate.

On high heat, fill the pot with water and add the scraped yam in along with the water, fish sauce, salt and chicken bouillon powder.

Add the fish in to cook before pouring in the prawns and cook the soup for 30 minutes on a medium heat or until it reaches the desired consistency.Tip: Make sure to continuously stir the pot, otherwise the soup will stick to the base and burn.

Garnish with pepper, roughly chopped coriander and rice paddy herbs, then serve immediately as is!

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