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


  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!