This Mung Beans Soup with tuna fish chunks is light, nutritious yet satisfying. The coconut milk and pumpkin compliments the flavor and gives it a distinctive and unique texture and taste. This is definitely one of the best ways to use Mung Beans. It is a soup you can enjoy anytime and in any season of the year. So the next time you come across mung beans in your local market or are curious as to just what to do with them, try this recipe. It is a satisfying soup-a meal in a bowl. These Asian beans don't need pre-soaking and are very nourishing, while being relatively easy to digest and are a great source of protein, dietary fiber, iron and other minerals.
1 Cup (16 tbs)
1 Can (10 oz) (preserved in soy bean oil)
1 1⁄2 Cup (24 tbs)
300 Gram, diced
Green chill peppers
5 Small, minced
10 Gram, thinly sliced
1 Teaspoon (or to taste)
Ground black pepper
1⁄2 Teaspoon (or to taste)
1. Clean and prepare all the ingredients before you start cooking.
2. Add 1 liter of water in a stock pot or saucepan and boil the mung beans until tender. Set aside.
3. Spoon the oil in which tuna is preserved into a stew pot or skillet and heat.
4. Saute garlic, onion and ginger for 30 seconds.
5. Add and saute pumpkin for 1 minute.
6. Add 1 liter of water and let it boil. Simmer for 3 minutes.
7. Season with salt and ground pepper.
8. Add tuna chunks and coconut milk. Let it boil gently.
9. Add the cooked mung beans and simmer for 2 minutes.
10. Finally add the green chili pepper and stir for 30 seconds.
11. Serve the soup in a bowl, with crusty bread on the side, but you may also serve it like a stew/curry, over rice if desired.