Chicken Mung Bean Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Indian
Serves: 5 People
  • 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
  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.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at