Thai Flavored, Sprouted Moth Bean and Vegetable Soup


I made this one up as I went, but you can’t really go wrong with beans or lentils or vegetables for that matter!

A few months ago, while walking through the streets of Boulder Pearl Street Mall, I came across a Savory Spice store. The aroma emanating from the store was intoxicating. The store shelves were lined with spices from around the world. The owner assured me that all the spices were freshly ground at his facility and  that I would have no problem with TSA, if I wanted to carry some spices in my carry-on baggage.

Despite his assurance, I decided to be conservative and only purchased a Thai Red Curry Powder and  dry Cilantro leaves bottle. Fresh cilantro can be found in abundance all year long, although this was the first time I came across dry cilantro in a bottle.

mb3Ingredients:

2/3 cup moth or haricot beans
1 carrot chopped
2 celery stalks chopped
1 lemon grass stalk chopped
1/2 turnip chopped
2 green onions chopped
1 cup chopped green beans
2 tbsp chopped fresh basil
salt to taste
1 tbsp red curry powder
1 tsp red pepper flakes in oil (optional)
3-4 cups of broth or water
1 cup coconut milk
some lemon juice (optional)

Soak dry moth beans in 2-3 times water for 8-10 hours. Rinse and dry using kitchen napkins. Let sit for 2-3 days to allow the beans to sprout. Note: it is not necessary to make this soup with sprouted beans, you can use non sprouted beans. Also note, if moisture is present it is easy for fungi and bacteria to form on the beans.

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To  a large pan add moth beans, chopped green beans, carrot, turnip, lemon grass, green onions, basil and water(or broth), coconut milk and bring to a boil. Reduce flame and let simmer. Season with salt, and red curry powder and continue to simmer for 1-2 hours. Add red pepper flakes in oil and continue to cook for another 20-30 minutes.

mb2JPGDrizzle some lemon juice and enjoy warm with some bread!

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