Ingredients with Measurements:
- 1 cup mung beans, soaked overnight
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can coconut milk
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Drain and rinse the soaked mung beans.
2. In a large pot, heat the coconut oil over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the turmeric, cumin, and coriander powder and stir to combine.
6. Add the drained mung beans, coconut milk, and vegetable broth to the pot.
7. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes or until the mung beans are soft.
8. Use a blender or immersion blender to blend the soup until smooth.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Cook over medium heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 17g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of milk instead of coconut milk.
Variations:
- You can add diced carrots, celery, or potatoes to the soup for extra flavor and nutrition.
- You can add diced chicken or shrimp for a protein boost.
- You can add a squeeze of lime juice for a tangy flavor.
Tips and tricks:
- Soaking the mung beans overnight will help them cook faster and be more digestible.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until it's smooth.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve the soup with a side of crusty bread or crackers.
Suggested side dishes:
- A side salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the mung beans overnight to reduce cooking time and improve digestibility.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
- Mung beans are a staple ingredient in many Asian cuisines and are known for their high protein and fiber content.
Flavor profiles:
- This soup has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the turmeric, cumin, and coriander.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai