Easy and tasty, brilliant.
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.
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!
I've made this recipe several times now because it's so easy and delicious. We've been growing our own mung beans and ginger and chilli (and would use our own coconut milk too if it wasn't such darned work to make it!) so it's a real homegrown dish for us and a pleasure to make. Thanks for posting it!
Delish! DH and I agree, def a keeper! I also threw in some red bell pepper, and some chopped carrot. I used chili paste since I didn't have any chili peppers on hand, but was still very good!
This was quite nice, although it was a little rich and mild for my tastes. I'll make this again, but I'll add some hot curry powder and lime juice next time.
We are trying to eat 2 meatless meals a week so this fit right in. Excellent dish. I used Jalapeno peppers and arugula because that was what I had on hand. I also used light coconut milk to cut back on the calorie count. I also added some Penzey's Bangkok seasoning. I served over Indian Spice Rice as suggested by Paula. Thanks for posting. I will move to my "Tried and True" folder.
This is a very tasty and easy recipe, combining many of my favorite flavors! Thanks, I will make this one again!
This is a great starter recipe... that is, I've never made it exactly as written, but have thoroughly enjoyed 2 versions of it that I have made. First, the instructions are not complete, and I had to look at other Philippine mung bean recipes to figure out how much water to add to the soaked/drained beans before cooking them for an hour. In Step 1, after soaking and draining I then add 4-1/2 cups of water or broth, bring to a boil, and cook gently for about one hour. By this time, most of the water is absorbed, leaving a thick, but tender porridge-like consistency. No draining is necessary after cooking this way. To make an Indian version, while the beans are cooking I'll add about 1 tsp of turmeric, 2 TBS of madras curry powder, and I usually use about 2-3 tsp of salt, to taste. I also throw in the onions & garlic while the beans are cooking, and they're all soft by the time the beans finish cooking. I leave out the soy sauce and chard; and add the coconut milk and adjust seasonings to taste at the end. To make a Thai version, while the beans are cooking I'll add 1-1/2 tsp dried galangal, 3 tsp dried lemongrass (no access to fresh where I'm at), 1 tsp turmeric, 2 TBS red curry paste, 2-3 tsp salt to taste, and 1 tsp sugar. Again, leave out the soy sauce and chard; and add the coconut milk and adjust seasonings at the end. Great recipe! Thanks for sharing and inspiring!
Sadly, I really really didn't like this. It was my first time eating mung beans so I had really high hopes. I added green curry powder to liven it up and it helped, but I definitely won't make this again.