Súp Đậu Xanh

Súp Đậu Xanh is a delightful Vietnamese green mung bean soup, known for its creamy texture and natural sweetness. This vegan dish is often enjoyed as a comforting dessert or snack, making it a perfect addition to any meal.

Ingredients

• Green mung beans - 100 grams
• Water - 1 liter
• Coconut milk - 200 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Pandan leaves - 2 pieces (optional)
• Tapioca pearls - 50 grams (optional, for texture)

Steps

1. Rinse the green mung beans under cold water until the water runs clear.
2. In a pot, combine the rinsed mung beans and 1 liter of water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the mung beans are tender.
4. If using tapioca pearls, cook them in a separate pot according to package instructions and set aside.
5. Add the sugar, salt, and coconut milk to the pot with the cooked mung beans. Stir to combine and cook for an additional 5 minutes.
6. If using pandan leaves, tie them into a knot and add them to the pot for fragrance during the last 5 minutes of cooking.
7. Remove from heat, discard the pandan leaves if used, and stir in the cooked tapioca pearls if desired.
8. Serve warm in bowls, garnishing with additional coconut milk if desired.

Nutrition

• Calories: 220
• Protein: 7 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

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