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Mung Bean Soup

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2 cups mung beans soak for 12 hours
at least 4 cups stock
1/2 tsp salt
1 bay leaf
1 tsp whole pepper corns
5 garlic clove
1 Tbs cumin
1 whole lemon lemon juice

Mung Bean Soup

This bean soup is filling, warms you on the inside and the squeeze of lemon gives it a clean finish. Serve warm or cold.

  • Serves 6
  • Easy


Created by my dear friend Niduk, the recipe is so easy to make that she gave me over-the-phone instructions and the result was amazing.

Soak and cook the mung beans before leaving for work. Cook them up when you get home. Add in the stock, garlic and spices; bring to a quick boil and then puree. Squeeze in a lemon to finish the flavour profile and top with a light sprinkle of chili flakes. Bon appetite!

Photo Credit: stu_spivack via Compfight cc

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Prepare the beans

Rinse the mung beans until the water is clear. Soak for approximately 12 hours. Discard the water and fill with filtered water (it should come to your first knuckle when your finger is gently touching the top of the beans). Cook for 30-45 minutes, let stand to cool.


Add stock (it should come to your finger tip when your finger is gently touching the top of the beans). Add all the remaining ingredients, except the lemon.


Bring to a quick boil then turn off the heat. Pull the bay leaf.


Puree to thicken (it will not be a creamy texture). Add more stock as necessary.


Let it stand to cool. Squeeze in 1 whole lemon. Top with red chili flakes to serve.


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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