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Mung Bean Soup with Pork and Prawns

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Filipino
Mung Bean Soup with Pork and Prawns
Ingredients
  • 2 cups water
  • 1/2 pound raw mung beans
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 pound boneless pork loin, cut into 1-inch cubes
  • salt and ground black pepper to taste
  • 1/4 pound peeled and deveined prawns
  • 1 small tomato, diced
  • 3 cups chicken broth, or more as needed
  • 1/2 pound fresh spinach leaves
Instructions
1
Boil water and mung beans in a large pot until they reach their tender stage, approximately 40 minutes. Remove from heat and mash the beans; set them aside for later use.
2
In a large pot, warm olive oil over medium heat. Add an onion and some garlic; cook while stirring until they're softened, taking around 5 to 7 minutes. Add some pork and season with salt and black pepper; cook while stirring for another 3 minutes. Gently stir in some prawns; cook for just 2 minutes. Add some diced tomatoes and cook for an additional 3 minutes, stirring occasionally.
3
Reduce the heat to a lower setting. Add some chicken broth and stir; let it simmer for about 5 minutes, allowing the flavors to meld together.
4
Add the mashed beans and mix them in thoroughly; cook for another 5 minutes, stirring constantly to prevent the soup from sticking to the bottom of the pot. If the soup becomes too thick, add a bit more chicken broth or water to achieve your desired consistency. Stir in some spinach leaves and let them cook for 2 minutes more.
5
Serve the soup hot, garnished with your choice of accompaniments.