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 Soup|
|Recipe by Lisa Turner|
Adapted from Almost Turkish
Published on March 6, 2008
Warm, creamy and chunky, fragrant and spicy mung bean curry soup with coconut milk