Creamy Coconut Curry Mung Bean Soup Recipe

Introduction

This comforting Mung Bean Soup is a flavorful, nourishing dish perfect for cozy dinners. Packed with vegetables, spices, and creamy coconut milk, it offers a delightful blend of textures and aromas that warm you from the inside out.

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks, finely diced (white and light green parts only)
• 1 medium carrot, diced
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 2 tablespoons curry powder
• 1/4 teaspoon red chili flakes
• 1 tablespoon tomato paste
• 2 cups mung beans, well rinsed and drained
• 1/2 pound potatoes, peeled and cubed
• 1 medium zucchini, diced
• 1 can (14 oz / 400 g) crushed tomatoes
• 6 cups vegetable stock
• 2 bay leaves
• 1 (14 fl oz / 400 ml) coconut milk (creamy top only)
• A handful fresh parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven and add the leeks and carrots. Sauté for 4-5 minutes until softened.
2. Step 2: Stir in the garlic and ginger and cook for another minute until fragrant. Next, stir in the curry powder and red chili flakes and continue to cook for a further minute.
3. Step 3: Add the tomato paste and stir well to combine, then add the mung beans, potatoes, zucchini, crushed tomatoes, vegetable stock, and bay leaves.
4. Step 4: Give everything a good stir and bring the soup to a boil. Lower the heat and simmer for 40 minutes or until the mung beans are tender.
5. Step 5: Remove the bay leaves then stir in the coconut milk. If the soup looks too thick at this point, add a bit more vegetable stock until you get to your preferred consistency.
6. Step 6: Adjust the seasoning to taste, stir in the fresh parsley, and serve warm.

Tips & Variations

• For a spicier kick, increase the red chili flakes or add a diced fresh chili during cooking.
• Substitute sweet potatoes for regular potatoes for a sweeter flavor.
• Use vegetable broth or water if you don’t have vegetable stock on hand.
• Garnish with a squeeze of fresh lemon juice to brighten the flavors before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if it has thickened too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mung beans instead of dried?

Canned mung beans can be used, but reduce the cooking time as they are already cooked. Add them towards the end of the simmering process to heat through.

Is this soup suitable for vegans?

Yes, this recipe is completely vegan as it uses vegetable stock and coconut milk. Just ensure your stock is vegan-friendly.

Creamy Coconut Curry Mung Bean Soup Recipe

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★★★★★

5 from 131 reviews

A hearty and flavorful Mung Bean Soup packed with aromatic spices, fresh vegetables, and creamy coconut milk. This comforting vegan soup is perfect for a nourishing meal, combining leeks, carrots, ginger, curry, and tender mung beans simmered to perfection in a savory vegetable stock.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 medium leeks (finely diced, white and light green parts only)
• 1 medium carrot (diced)
• 4 garlic cloves (finely chopped)
• 1 tablespoon fresh ginger (finely chopped)
• 1/2 pound potatoes (peeled and cubed)
• 1 medium zucchini (diced)
• A handful fresh parsley (roughly chopped)

Spices and Seasonings

• 2 tablespoons curry powder
• 1/4 teaspoon red chili flakes
• Salt and freshly ground black pepper to taste
• 2 bay leaves

Liquids and Others

• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 cups mung beans (well rinsed and drained)
• 1 can (14 oz / 400 g) crushed tomatoes
• 6 cups vegetable stock
• 1 (14 fl oz / 400 ml) coconut milk (creamy top only)

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced leeks and carrots, sautéing for 4-5 minutes until softened and fragrant.
2. Add Aromatics and Spices: Stir in the finely chopped garlic and fresh ginger, cooking for another minute until aromatic. Then add the curry powder and red chili flakes, stirring continuously for an additional minute to release their flavors.
3. Combine Base Ingredients: Mix in the tomato paste thoroughly. Next, add the rinsed mung beans, peeled and cubed potatoes, diced zucchini, crushed tomatoes, vegetable stock, and bay leaves to the pot. Stir well to combine all ingredients evenly.
4. Simmer the Soup: Bring the soup mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 40 minutes, or until the mung beans and potatoes are tender.
5. Finish the Soup: Remove the bay leaves. Stir in the creamy top layer of coconut milk to add richness and creaminess. If the soup is too thick, adjust the consistency by adding more vegetable stock to your preference.
6. Season and Garnish: Season the soup with salt and freshly ground black pepper to taste. Stir through the roughly chopped fresh parsley, then serve the soup warm for the best flavor.

Notes

• You can substitute the coconut milk with a plant-based cream for a different texture.
• If you prefer a thinner soup, add extra vegetable stock during simmering or when finishing with coconut milk.
• To increase protein content, serve the soup with a side of whole grain bread or a sprinkle of toasted nuts.
• This recipe is naturally vegan and gluten-free.
• For a spicier version, increase the amount of red chili flakes or add chopped fresh chili.

Keywords: mung bean soup, vegan soup, Indian spiced soup, curry soup, healthy soup, plant-based, coconut milk soup