Mung Bean Soup with Oriental Notes
4 servings
60 minutes
Mung bean soup with Eastern notes is a refined dish of Thai cuisine that combines the richness of spices and the tenderness of mung beans. Mung beans, popular in Asia, give the soup a soft creamy texture, while coriander and turmeric fill it with deep aroma. Fried flour in butter adds pleasant thickness and a nutty hint to the soup. This soup has a warming effect, making it perfect for cozy evenings and hearty lunches. It is consumed as a standalone dish, often complemented with fresh herbs and crispy crackers. Thai cuisine is renowned for its balance of flavors, and this soup is a vivid example: the light sweetness of carrots, the spiciness of spices, and the richness of ground beef create harmony in every spoonful.
1
In heated vegetable oil (about 2-3 tablespoons), fry the onion (sliced into half rings), carrot (grated on a coarse grater), and minced meat.
- Onion: 2 heads
- Carrot: 2 pieces
- Ground beef: 300 g
- Water: 2 l
2
Transfer the sauté to a pot and pour in boiled water from the kettle. Immediately add the rinsed and sorted mung beans and cook over moderate heat. Do not salt — this is important! When the mung beans are cooked and split, then you can add salt, pepper, turmeric, and coriander. Salt only(!) after the beans split, otherwise, if salted earlier, the beans will harden and the soup will not turn out.
- Mung peas: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Turmeric: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
3
Melt 50 grams of butter in a pan, add flour and sauté until light brown.
- Butter: 50 g
- Wheat flour: 3 tablespoons
4
And immediately thicken the soup with this hot fried flour, bringing it to full readiness. Sprinkle the finished dish with fresh herbs.
- Green: 1 bunch