Naturally gluten free, this 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 ’em, because they’re straight up delicious…especially in soup with a rich curried coconut base.
And I don’t know about you, but I could still use all the comfort food!
Why This Split Mung Bean Soup is Great
- Uses pretty budget friendly/humble ingredients
- Made in one pot for easy preparation and clean up
- Gluten free
- Dairy free
- It’s vegan
- Uses mostly pantry (and freezer) ingredients and some hearty vegetables
- It tastes delicious!
What Are Split Mung Beans?
Split mung beans are basically the hulled and split portion of a whole mung bean.
They’re naturally gluten free, inexpensive and cook quickly.
How to Make Mung Bean Soup
Full details in the recipe card below, but here are the basics –
- Heat some oil in a pan and cook onion.
- Add garlic and ginger.
- Stir in carrot and sweet potato.
- Add tomato paste, curry powder, turmeric, chili flakes, salt, pepper.
- Add split mung beans.
- Pour in broth, cover ajar and cook.
- Next goes coconut milk.
- Then, add spinach and cook a little longer. Enjoy!
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Do I Have to Soak The Beans?
Just rinse well 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. Taste is still the same, of course!
Amp Up The Flavour + Other Ideas
Serve this yellow mung bean soup with a wedge of lemon to really brighten things (or a splash of white vinegar).
Herbs, like cilantro or green onion add a lovely flavour and pop of flavour.
Dab with a little Greek yogurt (or coconut yogurt from Minimalist Baker) for extra lushness.
Grilled naan is delicious for dunking into this soup.
More Helpful Tips
Full fat coconut milk was used (and recommended) here over, say, a light variety.
Use less red chili flakes if you don’t like spice. Just add (or not) to taste.
Instead of store-bought broth, try my homemade veggie broth.
Other Vegan Soups You May Enjoy
- Curried Red Lentil & Chickpea Soup – Super hearty with a coconut curry base, this soup is budget friendly, warming and delicious.
- Vegetable Rice Soup – Creamy (but dairy free) and chock full of veggies and rice..such a classic!
- Celery Root Soup – With celery root (and other root veggies), this one hits the spot every time.
Hope you love this curried mung bean soup recipe as much as we do!
I have another mung bean recipe heading your way soon 😉
Until next time, take care and chit chat again soon,
Make this split mung bean soup? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Yellow Split Mung Bean Soup with Coconut Milk
- 1 tablespoon coconut oil
- 1 yellow onion , peeled and diced
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger , minced
- 2 carrots , peeled & chopped small (about 1.5 cups)
- 1 sweet potato , peeled & diced (about 1.5 cups)
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon red chili flakes (or less if you like things less spicy)
- 1 teaspoon turmeric
- 1.25 teaspoons salt (or to taste. See 'Recipe Notes' below regarding salt.)
- 1/2 teaspoon black pepper
- 1 cup split mung beans (rinsed and drained)
- 4.5 cups unsalted vegetable broth
- 400 millilitre can full fat coconut milk
- 4-5 ounces frozen spinach (or fresh baby spinach)
- In a large pot on medium heat, add coconut oil.
- Once melted, add onion and cook 3 to 5 minutes.
- Add garlic and ginger and cook 1 minute.
- Add carrots and sweet potato.
- Stir in tomato paste, curry powder, chili flakes, turmeric, salt, pepper and split mung beans. Cook 1 to 2 minutes.
- Pour in vegetable broth. Bring to a simmer. Reduce heat to a medium simmer, cover ajar and cook 15 minutes.
- Stir in coconut milk and frozen spinach. Bring to a low simmer, cover ajar and cook 5 to 8 minutes, just until spinach has broken down and warmed through. Enjoy! Yields 4 to 6 servings.Note: If using fresh spinach instead of frozen, just add at the very end and wilt.
- ‘Unsalted’ vegetable broth was used. If you use anything otherwise, like ‘regular’ or ‘low sodium’, you may want to add less salt.
- Nutrition information (estimate only) is based on 6 servings.