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Cooling Green Bean Soup Recipe
Green beans, better known as mung beans, are a popular ingredient in Asian cuisine. They’re incredibly versatile and can be used across many sweet and savoury recipes, including the classic green bean soup! Known for its cooling properties, make this green bean soup recipe to keep your body balanced and healthy on a scorching hot day.
Meal: Dessert
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
- 50g of sago
- 100g of green beans
- 2 pandan leaves, tied in a knot
- 1.7l of water
- 10g of tangerine peels
- 80g of canned ginkgo nuts
- 70g of rock sugar
Equipment
- 2 pots
- 1 sieve
Directions
- In a pot, bring water to a boil and add sago. Simmer for 10 minutes.
- After 10 minutes, turn off the heat, cover the pot and let the sago cook for another 10 minutes.
- Run the sago through a fine sieve and running water. Set aside.
- In another pot over high heat, add green beans, pandan leaves, 1.7 litres of water, and tangerine peels. Bring it to a boil.
- Add the canned ginkgo nuts and reduce the heat to medium-low, simmering the soup for 50 minutes. Be sure to cover the pot partially.
- Toss in the rock sugar and stir until it is fully dissolved.
- Remove the tangerine peels and pandan leaves.
- Add in the cooked sago and stir to mix.
- Ladle into a bowl and serve!
Tips and tricks
Here are a few tips to keep in mind when you’re cooking up this green bean soup recipe in the kitchen.
- Use a large pot for the green bean soup as it tends to boil over. Alternatively, you can place a ceramic spoon in the pot as it cooks.
- Depending on your preference to serve this dessert cold or hot, the amount of sugar needs to be adjusted.