Prep: 2 minutes
Cook: 25 minutes
- 950 ml or 4 cups boiling water
- 70 gr or 1 cup mung bean sprouts
- 10 gr or 1 tablespoon rice flour
- 235 ml or 1 cup buttermilk
- salt to taste
- 4 gr or 1 teaspoon white sugar
- 1 sprig fresh curry leaves [has nothing to do with curry powder!]
- 15 ml or 1 tablespoon vegetable oil
- 2 gr or 1 teaspoon black pepper, freshly ground
- 2 gr or 1 teaspoon ground cumin
- 1 gr or 1 teaspoon chopped fresh cilantro
- Pour water into a saucepan and bring to a boil.
- Add bean sprouts and cook for several minutes.
- Strain [you can use the boiled bean sprouts for salad].
- Mix rice flour and buttermilk into the bean sprout stock.
- Add sugar and curry leaf.
- Season with salt.
- In a separate pan, heat vegetable oil.
- Add pepper and cumin and cook until fragrant, about 30 seconds.
- Pour mixture over the soup and bring to a boil.
- Garnish with chopped cilantro.
- Serve hot.
Note: In Thai cuisine they use lentil sprouts from green gram lentils for this recipe.
Amount Per Serving
Total Fat: 8.3g
Total Carbs: 15.5g
Dietary Fiber: 1.1g
PDF of this recipe: 20120524-Bean-Sprouts-Soup