Ginger-Simmered Mung Bean Soup with Spinach and Coconut Milk
A comforting Filipino mung bean soup enriched with fresh ginger, creamy coconut milk, and tender spinach leaves. This filipino-inspired soups (vegetarian) ready in about 65 minutes pairs mung beans (munggo), water, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup mung beans (munggo)
- 6 cups water
- 2 inches, peeled and sliced thin fresh ginger root
- 3 cloves, minced garlic cloves
- 1 medium, chopped onion
- 1 cup coconut milk
- 3 cups fresh spinach leaves
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1/4 teaspoon black pepper
Instructions
- Step 1: Rinse 1 cup mung beans under cold water until water runs clear. In a large pot, combine mung beans with 6 cups water and bring to a boil over high heat.
- Step 2: Reduce heat to medium and simmer uncovered for 40 minutes until mung beans are tender and starting to break down.
- Step 3: While beans cook, heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves, 1 medium chopped onion, and 2 inches thinly sliced fresh ginger. Sauté for 4-5 minutes until fragrant and translucent.
- Step 4: Add sautéed aromatics to the pot with mung beans. Stir in 1 cup coconut milk, 2 tablespoons fish sauce, and 1/4 teaspoon black pepper. Simmer for another 10 minutes, stirring occasionally.
- Step 5: Add 3 cups fresh spinach leaves and cook for 2 minutes until wilted but still bright green. Adjust seasoning with more fish sauce if needed and serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Simmered Mung Bean Soup with Spinach and Coconut Milk take to make?
Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Simmered Mung Bean Soup with Spinach and Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung beans (munggo) from drying out.
Can I substitute ingredients in Ginger-Simmered Mung Bean Soup with Spinach and Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Simmered Mung Bean Soup with Spinach and Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Simmered Mung Bean Soup with Spinach and Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
