Sweet Mung Bean Soup Recipe

Ingredients : Serves 4-6
225 g 500 ml 50 g	Skinned split mung beans, soaked in water for 3 hours and drained Coconut milk Caster (superfine) sugar Toasted coconut shavings (optional), to serve
Method : Put the mung beans in a pan and pour in 500 ml water. Bring the water to the boil, stirring constantly, then reduce the heat and simmer until all the water has been absorbed. Press the beans through a sieve, or puree them in a blender. In a heavy pan, heat the coconut milk with the sugar, stirring until the sugar has dissolved. Gently stir in the pureed mung beans, making sure the soup is thoroughly mixed and heated through. Serve hot in warmed bowls sprinkled with toasted coconut shavings, if liked. Mung Beans Be sure to buy the bright yellow, peeled, split mung beans for this soup rather than the whole green ones. If you do buy the whole green ones, they will need to be peeled before cooking, which is a dull and time-consuming task.