Chinese Mung Bean Soup
Chinese Mung Bean Soup is a traditional Chinese sweet soup. The flavors are simple, and the texture is velvety and creamy. It can be served cold in the summer or warm in the winter.
Ingredients
- 6 cups water
- 1 cup mung beans
- ⅓ cup rock sugar (or white sugar or brown sugar)
- ½ cup coconut milk (see notes)
Instructions
- Bring 6 cups of water to a boil. Add the mung beans and rock sugar. Cover and simmer for one hour, stirring occasionally.
- Remove from the heat and cool slightly. Use a blender, food processor, or immersion blender to blend about half of the beans until smooth. Add the processed beans back to the pot.
- Stir in the coconut milk, then bring it back to a boil. Reduce the heat and then simmer for another 30 minutes. The soup should thicken slightly from the exposed starches.
- At this point, you can serve it immediately or refrigerate it until it's cold. The soup keeps for about five days in the fridge.
Notes
Coconut Milk: Full-fat coconut milk is preferred because it gives the soup a richer taste. If it doesn't say "light coconut milk," then it's most likely full fat. Note: Full-fat coconut milk is sometimes labeled as coconut cream.
Nutrition
Calories: 305kcalCarbohydrates: 51gProtein: 13gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 34mgPotassium: 731mgFiber: 8gSugar: 21gVitamin A: 59IUVitamin C: 3mgCalcium: 99mgIron: 5mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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