Green Mung Bean Soup 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:

• 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.

Steps:

• Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
• Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
• Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.