Spicy Mung Bean Soup

From Whole Foods Cookbook

Yield: 6 servings
Community Recipe from


  • 1 cup(s) Mung Beans


  1. 1 cup dried mung beans, washed and rinsed
  2. 5 cups cold water or vegetable stock
  3. 1/2 teaspoon turmeric
  4. 1 teaspoon cumin
  5. 1/2 teaspoon curry powder
  6. 1 teaspoon garam masala
  7. 4 teaspoons canola oil
  8. 1 medium onion, thinly sliced
  9. 4 garlic cloves, minced
  10. 2 or 3 large tomatoes, chopped
  11. a 2 inch piece of ginger, peeled and minced
  12. 2 or 3 serrano peppers, very thinly sliced (do not remove the seeds)
  13. 1 cup coconut milk
  14. 2 medium or 1 large chicken breast (optional)
  15. 1/2 cup minced fresh cilantro
  16. salt to taste
  17. juice of 1 lemon

  18. Place the mung beans in a pot with the 5 cups of cold water. Bring to a simmer and cook until beans are tender. (Do not boil. I cannot stress this enough. Just a gentle simmer. The recipe says to cook the beans for about 40 minutes.

  19. Meanwhile, combine the turmeric, cumin, curry powder, and garam masala and set aside.

  20. Then in a large soup pot, heat the canola oil over medium-high heat. Saute the onions until soft. Reduce the heat to medium-low, add the garlic, tomatoes, and the ginger. Saute for a minute or so.

  21. Add the combined spices and the sliced serrano pepper and saute for another minute. Next add the beans and their cooking liquid to the pot with the vegetables and spices. Add the coconut milk and the chicken breast, if using. You might need to add another cup ot two of water, if the soup seems a little thick. Simmer the soup uncovered for 15 minutes. Remove the chicken breast from the soup and let cool for a little bit before shredding. Add the chicken back to the soup.

  22. Stir in the cilantro, season with salt and pepper and serve with a wedge of lemon.
May 2011

This recipe is a personal recipe added by aldagl and has not been tested or endorsed by MyRecipes.

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