Philippine Mung Beans in Coconut Milk

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

Ingredients Nutrition

Directions

  1. Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
  2. While the beans are cooking, saute the onions in the oil with salt.
  3. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
  4. Add the coconut milk and simmer for 5 more minutes.
  5. Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
  6. Remove from heat and serve (I like it with rice).
Most Helpful

5 5

Easy and tasty, brilliant.

5 5

I've been making this soup from the Moosewood for years! Thanks for posting the recipe. I add shrimp and a little fish sauce, red pepper, and find kale holds up nicely in place of chard (though both are yummy). It's simple, easy, relatively healthy, and delicious and a great comfort food.

5 5

So yummy! I served with Soba noodles and the coconut made it adhere so well. I also added mushrooms, orange bell pepper, broccoli and arugula (didn't have chard). Will be making over and over again! Tofu would be a good addition too!