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Picked from Asia

Picked from Asia

Mung bean soup with coconut & goji berries

Recipe
Mung bean soup with coconut & goji berries
170 gr mung beans
30 gr dessert rice
750 ml water
250 ml coconut milk
1 slice galangal root
2 pandan leaves
60 gr sugar
pinch of salt
nigella seeds
Soak the mung beans, drain and wash them well.
Place the water with the mung beans, ginger root and galangal root in a sauce pan, bring to a boil and let it simmer for 30 minutes on a low flame.
Add the rice, coconut milk, sugar, pandan leaves and salt, and let it simmer for 10 more minutes.
Set aside to cool.
Remove ginger, galangal and pandan leaves.
Soak the goji berries in hot water.
Sprinkle the soup with nigella seeds, goji berries and grated coconut.
Serve at room temperature of chilled..
Serves 6

Image: Marjon Hoogervorst via Taverne Agency. Recipe: Marit Beemster

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