Spirulina and Mung Bean Sweet Soup

Name: Spirulina and Mung Bean Sweet Soup
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 cup mung beans with skins (about 200 grams); 1/2 cup dried spirulina seaweed (about 100 grams); 1 cup sugar (about 200 grams); 2 packets vanilla extract; 1/3 cup coconut milk (about 100 ml)

Huyen le Tran @cook_16064030

Spirulina and Mung Bean Sweet Soup

Huyen le Tran @cook_16064030

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Ingredients

30 minutes

Serves 2 servings

1 cupmung beans with skins (about 200 grams)
1/2 cupdried spirulina seaweed (about 100 grams)
1 cupsugar (about 200 grams)
2 packetsvanilla extract
1/3 cupcoconut milk (about 100 ml)

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Steps

30 minutes

1

Soak the mung beans until they expand, then rinse well. Add a pinch of salt and cook in a pressure cooker until the beans are soft and split.
2

Soak the spirulina seaweed until it softens and expands. Rinse several times. Squeeze the juice from 1 lemon and soak the seaweed in it for 5 minutes, then rinse thoroughly. Cut into pieces and drain well.
3

Transfer the cooked mung beans to a small pot. Add sugar and vanilla to taste. Add the spirulina and bring to a boil again. Pour in the coconut milk, remove from heat, and serve in bowls.