Green Mung and Coconut Soup
Warm your soul with this nourishing Green Mung and Coconut Soup—a hearty, plant-based recipe that combines the earthiness of tender green mung beans with the creamy richness of coconut milk. Infused with fragrant spices like cumin, coriander, and turmeric, and elevated with the zesty kick of ginger, garlic, and optional green chili, this soup offers a perfect balance of bold flavors and wholesome nutrition. The addition of curry leaves and a garnish of fresh cilantro adds an authentic touch, while a squeeze of lime provides a refreshing finish. Ready in just 40 minutes with minimal prep, it's a comforting, gluten-free, and vegan-friendly meal that's perfect for chilly evenings or anytime you crave a bowl of vibrant, flavorful warmth. Serve it as a standalone dish or pair it with crusty bread for a complete meal.
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Recipe Information
Ingredients
- 1 cup Dry green mung beans (moong dal)
- 1 cup Coconut milk
- 4 cups Vegetable broth or water
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 Green chili, finely chopped (optional)
- 10 pieces Curry leaves
- 1 tablespoon Coconut oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Cilantro leaves, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Rinse the green mung beans under cold water until the water runs clear. Soak them in water for at least 2 hours (or overnight, if possible). Drain before use.
In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
Add minced garlic, grated ginger, curry leaves, and optional green chili. Cook for another 2 minutes, stirring frequently to prevent burning.
Stir in turmeric powder, ground cumin, and ground coriander. Cook the spices for 1 minute until fragrant.
Add the drained mung beans and stir to coat them in the spice mixture.
Pour in the vegetable broth or water. Bring to a boil, then lower the heat and let it simmer for 25–30 minutes, or until the mung beans are tender.
Once the mung beans are cooked, stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes, adjusting seasoning as needed.
Remove from heat and garnish the soup with freshly chopped cilantro leaves.
Serve hot with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6202 mg | 270% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 41.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3952 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
