Mung Bean and Coconut Milk Soup

Mung Bean and Coconut Milk Soup

Collecting recipes is an insatiable habit of mine. Not only do I own a few shelves worth of cookbooks, some of them quite thick, I frequently borrow them from the library and have an ongoing list of books I intend to purchase. I also have two fat binders worth of recipe clippings and photocopies. As I also happen to visit several food sites each day, my inbox has been turned into a cookbook of sorts because I email myself recipes and don't get around to printing them as soon as I should. It doesn't help that my printer is not always willing to cooperate.

This mung bean soup with coconut milk is from Almost Turkish, and was only recently rescued from my inbox. I've made a few minor changes but essentially followed the original recipe. I can honestly say, this is one of the tastiest mung bean soups I have ever eaten. The finely chopped ingredients and addition of a grated carrot make for a delightful creamy, yet chunky bowl of warming soup.


Mung Bean and Coconut Milk SoupMung Bean and Coconut Milk Soup
Recipe by
Adapted from Almost Turkish
Published on March 6, 2008

Warm, creamy and chunky, fragrant and spicy mung bean curry soup with coconut milk

Print this recipePrint this recipe

Ingredients:
  • 1 cup dried mung beans
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, grated
  • 1 jalapeño, seeded and minced
  • 3 to 4 green onions, finely chopped
  • 2 medium tomatoes, diced
  • 1-inch piece fresh ginger, grated or minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon brown mustard seeds
  • 1/2 to 1 teaspoon crushed red chili flakes
  • pinch of cayenne
  • 1 teaspoon sea salt, or to taste
  • fresh cracked black pepper
  • 3 cups water
  • 13.5 oz (400 ml) can coconut milk
  • 1/4 cup chopped fresh parsley
Instructions:
  • Mung beans and vegetables
    Rinse the mung beans, cover with several inches of water, and soak for 6 hours or overnight. Drain and rinse, then set aside.

  • Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté for a few minutes until the onion is soft. Now add the green onions, jalapeño and carrot, and continue to stir for another few minutes.

  • Mung bean and vegetable curry soup
    Add the tomatoes, spices, salt and pepper to the pan and cook, stirring often, for 5 minutes. Pour in the water and add the mung beans. Simmer for 15 to 20 minutes or until the mung beans are tender. Pour in the coconut milk and continue to simmer for another 10 to 15 minutes.

  • Remove from heat and ladle into bowls. Garnish each bowl with the chopped parsley and a squeeze of fresh lemon juice if desired.

Makes 4 to 6 servings
Mung Bean and Coconut Milk Soup

11 comments:

A. Grace said...

i just purchased my first can of coconut milk and i've been looking for a dish in which to use it.

ding ding ding! we have a winner, thanks! :)

Chef Erik said...

Yum Yum and more Yum...I work in a health food store..I cook a lot of soups and I'm gona try this one for sure..I'll post my coconut basmati rice soon on my blog..let me know what you think..thanx

Kevin said...

The soup looks good. I don;t think that I have ever had mung bean. I will have to look for some to try.

Bellini Valli said...

My cookbooks and magazines have been dekegated to the spare room, my binders are overlowing and the same with my bookmarked recipes...I totally understand :D I love Burcu's recipes over at Almost Turkish:D

Mona said...

It looks so comforting!! I'm just the same, keep lending hundreds of cookbooks from the library and writing down some in paper, or storing them in my inbox, and marking some books in the 'to buy' list! :-)

www.zaiqa.net

Meeta said...

I really love lentils and this sounds great. YOu know what I have everything I need in my pantry and I think I will be making this for dinner sometime this week! YUM!

Terri said...

Woah! This recipe looks absolutely delicious...I'm going to make it really soon.

I love using coconut milk although I make it myself rather than from a can which is extra nutritious and flavour-full! http://www.caribbeanlandandproperty.com/blog/index.php?/archives/66-Coco-loco!.html

Thanks for a great recipe - what other beans work as well as mung beans?

Terri

Terri said...

The link above is:

http://www.caribbeanlandandproperty.com/blog/index.php?/archives/66-Coco-loco!.html

Terri

Lisa said...

Terri, you could use adzuki beans instead of mung beans if desired. I just made my own coconut milk for the first time this week. I made a mushroom and coconut soup. It was very tasty.

Jagruti said...

I do make mung with yogurt, never with coconut milk, worth a try....

Astara said...

This is an excellent soup! The blend of spices are the best! I highly recommend this.