Green Mung And Coconut Soup Recipes

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SWEET GREEN (MUNG) BEAN SOUP



Sweet Green (Mung) Bean Soup image

A perfect dessert for an Oriental meal. Sometimes i just drink it as a snack. Very fragrant due to the coconut milk. I've even poured it into a popsicle mold and ended up with a sweet bean popsicle! Refreshing and low in fat (without the coconut, anyway *grin*)!

Provided by WaterMelon

Categories     Dessert

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup dried mung beans
1 tablespoon dried coconut milk powder or 1/4 cup coconut milk
4 -5 cups water (about)
1/4 cup white sugar (about)
3 -4 pandan leaves (optional)

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.

Nutrition Facts : Calories 449.7, Fat 1.7, SaturatedFat 0.1, Sodium 53.8, Carbohydrate 86, Fiber 18.9, Sugar 24.9, Protein 26.1

GREEN MUNG AND COCONUT SOUP



Green Mung and Coconut Soup image

This dish is easy to make, healthy, and super delicious. Don't worry if you don't eat it all because the flavor gets better with each day. if you don't have mung beans or can't find them in the store, you can use lentils and cook them as lentils should be cooked.Enjoy!

Provided by jill72

Categories     Vegan

Time 6m

Yield 4-6 serving(s)

Number Of Ingredients 12

7 cups water
1 cup mung beans, soaked for 6-12 hrs
1 (13 1/2 ounce) can coconut milk
2 tablespoons peanut oil
2 teaspoons cumin seeds
1 teaspoon fenugreek seeds
2 dried red chilies
1 teaspoon whole black peppercorn
2 teaspoons garam masala
1 teaspoon ajjwan seeds
1/2 lemon
salt (2-3 Tbsp.)

Steps:

  • Combine mung beans and water in large pot. Bring to a boil, then reduce to a simmer and cook for approximately 1 hours (or until tender). Add in the coconut milk and turn down heat to low.
  • In a small saute pan, heat the peanut oil on medium high. When hot, add the spices and cook for 1 1/2 - 2 minutes. Be very careful not to burn the seeds. Strain the oil and add (the oil) to the soup. Cook for 5 min., take off the heat, add salt and lemon juice.

Nutrition Facts : Calories 446.6, Fat 25.7, SaturatedFat 16.9, Sodium 82.7, Carbohydrate 43.3, Fiber 13, Sugar 7.4, Protein 16.7

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