Chicken Mung Bean Soup

Chicken Mung Bean Soup

Hearty and healthy Mung bean and chicken soup topped with Shrimp…

Chicken-Mung bean soup

Chicken Mung Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Indian
Serves: 5 People
Ingredients
  • Mung bean- 2 cups
  • Water- 4 cups
For making Soup
  • Oil- 2 tbsp
  • Onion, chopped- 1
  • Chicken breast, diced small- 1 breast
  • Coriander powder- 1 tsp
  • Cumin powder- ½ tsp
  • Chili powder- 1 tsp
  • Ground pepper- ½ tsp
  • Carrot, diced- 2
  • Tomatoes, chopped- 2
  • Chicken stock- 4 cups (or use 2 cups chicken stock + 2 cups water)
  • Spinach- 2 cups
  • Cooked Shrimp- 10 (optional)
  • Cilantro, chopped- 2 handfuls
Instructions
  1. In a pressure cooker, combine mung bean with 4 cups water and salt, cook till 3 to 4 whistles. Remove the cooker from the heat and let the pressure subside.
  2. Heat a wide pan over medium heat, add oil.
  3. Add onion, season with salt and saute till translucent.
  4. Add diced chicken breast, season with coriander powder, cumin powder, chili powder and salt.
  5. Cook covered till chicken has almost cooked.
  6. Add carrot, tomatoes, spinach along with chicken stock. Cook covered till carrots have turned tender.
  7. Add cooked mung beans to the pan, combine well and cook for a few minutes.
  8. Add ground pepper.
  9. In a blender or using a hand blender, puree half of the soup to a coarse paste.
  10. Combine the soup well and place the pan over medium heat, add cooked shrimp and cilantro, cook for a couple of minutes.
  11. Adding cooked shrimp is optional.
  12. Taste and add more salt if needed.
  13. Serve in soup bowls and enjoy with croutons or crackers.

 

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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