This warming curried split mung bean soup with coconut milk is easy to prepare, nourishing and simply delicious. Enjoy on its own or with some grilled naan for dunking!
Bringing you a delicious mung bean recipe today!
You may remember a while back I shared a slow cooker mung bean soup.
Today, though, it’s split mung beans! They’re also known as “yellow mung beans” or “moong beans.”
But, it doesn’t really matter what you call them, because they’re straight up delicious (especially in soup with a rich curry coconut base).
And I don’t know about you, but I could still use all the comfort food!
Why We Love This Split Mung Bean Soup
- This recipe uses pretty budget-friendly and humble ingredients.
- It’s made in one pot for easy preparation and cleanup.
- It uses mostly pantry (and freezer) ingredients and some hearty vegetables.
- It tastes delicious!
What are Split Mung Beans?
Split mung beans (or moong beans) are basically the hulled and split portion of a whole mung bean.
They’re naturally gluten free, inexpensive and cook quickly.
And though yellow split mung beans may look something like yellow split peas, they are different.
Do I Have to Soak the Beans?
Just pick over (remove and discard any rocks, foreign objects and imperfect mung beans), rinse and drain.
They cook pretty quickly, which is also a bonus!
Can I Use Fresh Spinach Instead of Frozen?
I’ve made this soup with frozen spinach and fresh.
Fresh baby spinach can be added at the end when everything is cooked. The residual heat in the pot will wilt it.
If you use frozen spinach, you just need to cook it a little longer.
Another thing to keep in mind is the frozen spinach will give you more green flecks in your soup, whereas the fresh spinach will have larger pieces. The taste is still the same, of course!
Garnishes and Serving Ideas
- Herbs, like cilantro or green onion add a lovely flavour and pop of flavour.
- Dollop with a little plain yogurt (dairy or non dairy, whatever you prefer)
- Serve this yellow mung bean soup with a wedge of lemon to really brighten things (or a splash of white vinegar).
- Grilled naan is delicious for dunking into this soup.
Tips for Making This Recipe
- Full-fat coconut milk was used (and recommended) here over, say, a light variety.
- Use less crushed red pepper flakes if you prefer less spice. Just add (or not) to taste.
- Instead of store-bought broth, try my homemade veggie broth.
More Delicious Soups
Fan of mung beans? There’s another mung bean recipe heading your way soon!
If you try this split mung bean soup, be sure to leave a comment below!
Yellow Split Mung Bean Soup With Coconut Milk
- 1 tablespoon coconut oil
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 carrots, peeled and chopped small (about 1.5 cups)
- 1 sweet potato, peeled and diced (about 1.5 cups)
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon ground turmeric
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 cup split yellow mung beans, picked over (remove rocks, foreign objects and imperfect mung beans), rinsed and drained
- 4.5 to 5.5 cups low sodium vegetable broth, depending on how thick you want your soup
- 1 (13.5-ounce) can full-fat, unsweetened coconut milk
- 4 to 5 ounces frozen spinach, or fresh baby spinach
- Add coconut oil to a large pot over medium heat. (I used an enameled cast-iron Dutch oven.)
- Once melted, add onion and cook, stirring often, for about 3 to 5 minutes until onion has softened.
- Add garlic and ginger and cook, giving it a little stir, for about 1 minute until fragrant.
- Add carrots and sweet potato.
- Stir in tomato paste, curry powder, crushed red pepper flakes, turmeric, ½ teaspoon of salt and ½ teaspoon of black pepper. Cook for 1 minute, stirring as it cooks.
- Add the split mung beans and vegetable broth and stir to combine everything. Bring to a boil and cook for 5 minutes. Then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 10 minutes, stirring occasionally.
- Stir in coconut milk, frozen spinach and remaining ½ teaspoon of salt and remaining ½ teaspoon of black pepper.Note: If using fresh spinach instead of frozen, just add during the last couple of minutes of cook time until cooked and wilted.
- Bring to a simmer, cover again with lid slightly ajar and cook for 5 to 10 minutes, stirring occasionally, until the split mung beans are tender and the spinach has broken down and is heated through. Give everything another stir to ensure the spinach has distributed throughout the soup. Serve and enjoy! Yields 4 to 6 servings.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!