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!
Hi friends!
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?
Nope!
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
Ingredients
- 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, a 400 millilitre can
- 4 to 5 ounces frozen spinach, or fresh baby spinach
Instructions
- 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.
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!
Helena
Just love it!! Made this recipe several times, saved as my favorite soup!!!
Dawn | Girl Heart Food
So very happy to hear that, Helena!! Thank you!!
Deanna H
Awesome flavors in this recipe. Will make again and again!
Dawn | Girl Heart Food
Thank you very much, Deanna!! I’m so glad you enjoy the recipe!!
Beth
I’ve just discovered your site and I love it. I made this recipe last night and it was terrific! I usually don’t like it when people talk about how they changed the recipe, but I had to. I had a sweet potato that was going to go bad and I had to make a BIG pot for a big family.
I used three sweet potatoes and maybe three carrots. I used maybe two cups of homemade chicken broth (because I had it), two cups of water, and two cans of coconut milk (I wish it was high cream, but it was just the milk.) I used double the curry powder and kale instead of spinach. All that said, it was still your wonderful soup and everyone loved it! If I could make every season fall, I would and this recipe helped so thanks again!
Dawn | Girl Heart Food
So happy you enjoy the site and the recipe, Beth!! Kale is a great substitution for the spinach (so nice and hearty). Thank you very much for the kind words!!
Siobhan
Easy and tasty. A nice soup for a chilly day. Well done!
Dawn | Girl Heart Food
Thank you very much!!
Marsha
Loved this soup! Especially the spices…and plant-based. I’m a lightweight and used half crushed red pepper and more vegetable broth (as per instructions). Will save to make again!
Dawn | Girl Heart Food
Yay, so happy you enjoyed the recipe, Marsha!! Thanks so much!!
Jeppe
Just made this, the taste was amazing! I served it with pasta and rice, like other curries.
Can’t agree to calling it a soup, far too little liquid for that. I’m saving this in my curries category 🙂
Dawn - Girl Heart Food
Thank you very much!! So happy you enjoyed the recipe!! If it’s too thick, you can totally thin out with a little more broth, if you like. Happy you enjoyed it all the same! 🙂
Matt - Total Feasts
I’m just picturing a warming bowl of this, it is just the type of soup I love. Lots of flavour and a little heat, delightful. Hope you’re all staying safe.
Dawn - Girl Heart Food
Thanks Matt! Same to you 🙂
Ashley Stauffer
Am I missing the step where you add the mung bean? I can’t see it in the steps.
Dawn - Girl Heart Food
Hi Ashley, the yellow split mung beans are added in step 5 of the recipe card. Hope you enjoy the recipe!
Kathy @ Beyond the Chicken Coop
Another great soup! I’m not familiar with mung beans. They look similar to lentils or split peas in the picture. I’ll need to check my local grocery store to see if they have these.
Dawn - Girl Heart Food
Thank you Kathy! They’re nice and hearty and totally delicious 🙂
Valentina
I always love your soups. I think I actually have everything to at least make a variation of this. Perfect for a cozy meal. (P.S. The bowls in your photos are so beautiful. Love them.) 🙂 ~Valentina
Dawn - Girl Heart Food
Yay! Thank you so much, Valentina! So kind 🙂
Laura
Dawn, I love the look of this beautiful hearty soup! I’ve never cooked with mung beans, going to have to look for them at the store. Sounds so lovely with the curry and coconut milk!
Dawn - Girl Heart Food
Thank you, Laura! I love coconut milk 🙂
Leanne
You have so many comforting soup recipes Dawn, but this one looks the coziest. It looks so thick. Perfect for coating your insides on days like today with lots of freezing rain. Hope you’re staying well. I haven’t tried mung beans yet, but I’ll have to add them to the list the next time I venture to the grocery store!
Dawn - Girl Heart Food
Thanks Leanne! Same to you! Have a wonderful weekend 🙂
David @ Spiced
This soup looks delicious, Dawn! I love all of the seasonings and flavor that you’ve packed into this soup. Wish I had a nice hot bowl of this on the counter for lunch today! Hope you have a great start to your week, my friend!
Dawn - Girl Heart Food
Thank you, David! Have a lovely weekend ahead 🙂
Katherine | Love In My Oven
Totally my kind of dish, Dawn. I could eat curries every single day! I can’t say I’ve ever cooked with mung beans though! You have the most unique recipe ideas, I love it!! Hope you’re staying happy and healthy my friend! XO
Dawn - Girl Heart Food
I could too! Thank you, Katherine! Same to you! XO
Kelsie | the itsy-bitsy kitchen
I don’t think I’ve ever made soup with mung beans so I think it’s time to start. This sounds cozy and delicious! I could go for a huge bowl right now!
Marissa
Now this is my kind of healthy eating! Loaded with flavor and so thick and rich. I really wish this was my dinner tonight!