Green Mung Bean Soup With Fish And Shrimp Recipes

Steps:

• Soak the mung beans overnight in about 4-5 cups of water.
• Boil the mung beans in 4-5 cups of water and keep aside. (Do not drain the water). Takes about 30 mins in a pot. Or 15 mins in a pressure cooker.
• Heat oil in a pan on medium heat and add the mustard seeds and allow to splatter.
• Once done add thinly sliced shallots, ginger, garlic and chillies. Saute till the onions are translucent.
• Add the prawn and fish pieces to the pan and add soy sauce. Cover them with the onion soy sauce mixture and allow to cook for about 2-3 minutes.
• Add the boiled mung beans and cut spinach leaves to the pan or add the ingredients of the pan to the pot containing boiled mung beans and bring to a boil.
• Squeeze the juice of half a lemon in the pot to enhance the flavors and add salt as per taste.
• if you find the soup thick add water as per your requirement.
• One can also add noodles in the soup and make a complete meal out of it.
• One can also serve the soup (thicker version) with cooked rice or one can enjoy the soup plain.

Steps:

• Place beans in a large pot and add 4 cups water; bring to a boil.
• Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
• Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
• When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
• Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
• Season with salt and pepper, if desired, and serve.

Steps:

• Wash the beans, drain.
• Put beans in saucepan with lid, cover with water.
• Cover with lid, simmer for about 15 minutes over low heat.
• Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
• After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
• Just before serving, add the coconut milk.
• Serve hot.