Mung Bean &Coconut Soup


½lb Mung Beans
1 Onion
4 sticks celery
¼ block creamed coconut
1½ pints water or stock
Good handful of freshly chopped parsley or coriander leaves
Salt & pepper


  1. Chop the onion and fry until softened.
  2. Chop the celery and add to the onion, season and fry for a further 5 minutes.
  3. Add the creamed coconut to the liquid and stir until fairly smooth.
  4. Wash the mung beans, then add to the onion along with the coconut liquid and bring to the boil.
  5. Reduce the heat and simmer for an hour.
  6. Liquidize, reseason and add the parsley or coriander.
  7. Reheat and serve.

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