As I have already said, I love coconut milk. Every dish with this ingredient is delicate and sweetish. Mint & Coconut soup is both creamy and refreshing. Thanks to the mung bean it is also very nourishing.
1 cup mung beans, soaked for a few hours or overnight before cooking
3 cups water
50g fresh mint, chopped
400g coconut milk
150g Chinese noodles
1 teaspoon vegan curry paste
salt and pepper to taste
1. Drain mung beans. Boil 3 cups of water in a saucepan. Add the beans, cover the saucepan and simmer until tender (about 40 minutes).
2. Add coconut milk, curry paste, mint, lemon juice, salt and pepper. Cook for a few minutes.
3. Serve with Chinese noodles (I use Nikko Handmade Noodles, they are white and goes well with the soup).