Canh Dau Que Ca Chua (Green Bean and Tomato Soup), Made with Monk Fruit Sweetener

Method

1. Snap the ends off 200g green beans, pull away the threads along both seams, rinse and cut on the diagonal into pieces about two finger joints long.
2. Peel and mince the shallot. Wash the tomato and cut it into small dice. Wash and chop the spring onion and cilantro.
3. Heat 1 tablespoon cooking oil in a pan, fry the shallot until fragrant, then add the tomato and cook until soft.
4. Add the green beans and stir fry, seasoning with 1 teaspoon salt, 1/2 tablespoon seasoning powder and 2 teaspoons kOBE Monk Fruit Blend. Toss until the beans have taken up the flavor and turned bright.
5. Bring 1 liter water to a boil in a pot, tip in the stir fried beans and stir once to combine.
6. When it returns to a boil, add 1/2 teaspoon ground pepper along with the spring onion and cilantro, then turn off the heat.

Tips

• A quick stir fry with tomato and seasoning before the water goes in carries flavor into the beans and gives the broth its warm orange color.
• Pulling the threads from both seams keeps the beans from turning stringy.
• Cutting the beans on the diagonal into short pieces makes them cook faster and eat more easily.
• The spring onion and cilantro go in just as the heat goes off, which keeps their aroma.
• Tip the stir fried beans into boiling water, since starting them in cold water leaves them yellowed and limp.