- Green mung beans
- Vanilla or cardamom pods, optional
- Coconut milk, optional
- Sugar, to taste (I use raw cane sugar)
This is a very simple but very good soup. Serve hot or cold (I prefer it slightly warm).
1. Soak mung beans overnight in plenty of water.
2. In a pot, simmer beans (and pods, if any) in 1:3 bean to water ratio for 30-45 minutes, until beans are tender.
3. Add sugar and coconut milk to taste.