Ginger-Simmered Mung Bean Soup with Spinach and Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Filipino mung bean soup enriched with fresh ginger, creamy coconut milk, and tender spinach leaves. This Filipino-inspired soup recipe (vegetarian), ready in about 65 minutes, pairs mung beans (munggo), water, fresh ginger root 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.

Prep: 10 min Cook: 55 min Serves 4 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Reduce heat to medium and simmer uncovered for 40 minutes until mung beans are tender and starting to break down.
  3. 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.
  4. 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.
  5. 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.

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