GREEN MUNG BEAN SOUP WITH FISH AND SHRIMP
Make and share this Green Mung Bean Soup With Fish and Shrimp recipe from Food.com.
Provided by Pooja Kanal
Categories Curries
Time 55m
Yield 6 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the mung beans overnight in about 4-5 cups of water.
- Boil the mung beans in 4-5 cups of water and keep aside. (Do not drain the water). Takes about 30 mins in a pot. Or 15 mins in a pressure cooker.
- Heat oil in a pan on medium heat and add the mustard seeds and allow to splatter.
- Once done add thinly sliced shallots, ginger, garlic and chillies. Saute till the onions are translucent.
- Add the prawn and fish pieces to the pan and add soy sauce. Cover them with the onion soy sauce mixture and allow to cook for about 2-3 minutes.
- Add the boiled mung beans and cut spinach leaves to the pan or add the ingredients of the pan to the pot containing boiled mung beans and bring to a boil.
- Squeeze the juice of half a lemon in the pot to enhance the flavors and add salt as per taste.
- if you find the soup thick add water as per your requirement.
- One can also add noodles in the soup and make a complete meal out of it.
- One can also serve the soup (thicker version) with cooked rice or one can enjoy the soup plain.
Nutrition Facts : Calories 555.4, Fat 4.2, SaturatedFat 0.5, Cholesterol 49.5, Sodium 374.9, Carbohydrate 78.7, Fiber 23.2, Sugar 0.3, Protein 53.4
HEARTY WHOLE MUNG BEAN SOUP
After coming across mung beans in my local market one day, I was curious as to just what to do with them. After much searching I found this recipe on the internet which I've altered to suit our tastes. The result is a spicy and satisfying soup-a meal in a bowl. I found in my research these Asian beans don't need pre-soaking and are very nourishing, while being relatively easy to digest--they do not generally create abdominal gas or bloating (sorry, but for some people, that is important). According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate. The ham in this recipe can be omitted and vegetable stock substituted for chicken stock if you are vegetarian. I serve with crusty bread on the side, but you may also serve over rice if desired.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a large pot and add 4 cups water; bring to a boil.
- Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
- Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
- When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
- Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
- Season with salt and pepper, if desired, and serve.
Nutrition Facts : Calories 468.9, Fat 15.3, SaturatedFat 4, Cholesterol 45.9, Sodium 269.9, Carbohydrate 50.1, Fiber 14.6, Sugar 3.4, Protein 34.9
MONGO GUISADO (MUNG BEAN SOUP)
This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
- Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
- Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g
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