Mung Bean Sweet Soup

A smooth texture where the beans break down into a thick cream. The aroma of palm sugar blends with the richness of coconut milk that coats the palate.

• Prep: 15 min
• Cook: 40 min
• Difficulty: Easy
• Calories: 381
• Protein: 13 g
• Carbs: 60 g
• Fat: 10 g

Ingredients

• 200 g mung beans ( soaked )
• 800 ml Mineral water
• 100 g palm sugar ( crushed )
• 15 g Tapioca or Japanese pearls
• 200 ml Coconut milk
• 1 pinch Fleur de sel

Instructions

1. Preparing the beans

   Rinse the mung beans in clear water until the water runs clear. Let them soak to soften before cooking.

2. Cooking the beans

   Place the beans in mineral water. Bring to a boil, then lower the heat. Cook until the beans burst and crush easily under the pressure of a spoon.

3. Sweeten and bind

   Add the palm sugar and sea salt. Sprinkle in the tapioca to give body to the preparation. Stir until the mixture thickens and becomes translucent.

4. Coconut topping

   Heat the coconut milk over low heat. It should be hot and creamy. Pour over the beans just before serving to create a color contrast.

Chef's tips

• If the soup is too thick, thin it out with a little hot water.
• The tapioca must be cooked until the pearls are completely transparent.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.